1 1/2 lb. top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 can condensed cream of mushroom soup
1 (8 oz.) can mushrooms
1 tbsp. dried chives
1 cube beef bouillon
1 tbsp. all-purpose flour
1/4 c. water
1 clove garlic, minced
1 tsp. Worcestershire sauce
14 oz. sour cream
1/2 c. chopped fresh parsley

Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Then add the onion, soup, mushrooms, chives and bouillon. In a separate small bowl, combine the flour, water, garlic and Worcestershire sauce. Mix well and add to the slow cooker. Cook on low setting for 7 to 8 hours. One hour before serving, stir in the sour cream and the parsley.