2 pounds beef stew meat, cut into strips
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
Fresh parsley or chives for garnish

1. In a slow cooker, combine the beef strips, chopped onion, minced garlic, and sliced mushrooms.

2. Pour in the beef broth and Worcestershire sauce, then add the salt and black pepper. Stir to combine.

3. Cover and cook on low for 7-8 hours, or until the beef is tender.

4. In a small bowl, mix the sour cream, flour, and Dijon mustard until smooth.

5. About 30 minutes before serving, stir the sour cream mixture into the slow cooker. Cover and cook on high for an additional 30 minutes, or until the sauce has thickened.

6. Serve the beef stroganoff over cooked egg noodles, rice, or mashed potatoes, and garnish with fresh parsley or chives.

For a lighter version, you can use Greek yogurt instead of sour cream. If you prefer a bit of tang, add a splash of white wine or lemon juice to the sauce. For those who enjoy a bit of heat, a pinch of cayenne pepper can add a nice kick. If you’re looking to add more vegetables, consider adding sliced bell peppers or peas during the last hour of cooking. This dish is versatile and can be adjusted to suit your family’s tastes.