1. In a large skillet over medium-high heat, add the olive oil. Brown the beef cubes in batches, ensuring they have a nice sear. Transfer them to your slow cooker. This step seals in the juices, much like how my grandmother would sear her meats for her stews.
2. In the same skillet, add the onions and garlic, sautéing until fragrant and translucent, about 3 minutes. Transfer them to the slow cooker.
3. Add the sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper to the slow cooker. Stir everything together to combine.
4. Cover and cook on low for 7-8 hours, or until the beef is tender. Take this time to enjoy your day, maybe with a good book or a stroll with Biscuit, our golden retriever.
5. In a small bowl, whisk together the sour cream and flour until smooth. Stir this mixture into the slow cooker and cook on high for an additional 30 minutes, allowing the sauce to thicken.
6. Serve the stroganoff over cooked egg noodles, garnished with freshly chopped parsley.

Cooking is a journey, not a destination. Don’t worry if it takes a little longer to get the sauce just right; patience is key, a lesson I learned standing by my abuela’s side.