In a plastic bag, combine the plain flour, salt, and black pepper.

Add the beef cubes to the bag and shake well to coat evenly.

Shake off any excess flour.

In a large pan, heat two tablespoons of vegetable oil over medium-high heat.

Brown the beef cubes in small batches, then transfer them to the slow cooker.

In the same pan, heat the remaining tablespoon of vegetable oil.

Add the chopped onions and fry for about 5 minutes until golden and soft.

Add the bacon lardons or pancetta cubes and fry on high heat until crispy.

Stir in the paprika and crushed garlic, and cook for one minute.

Then add the hot beef stock, peeled plum tomatoes, and dried mixed herbs to the pan.

Bring to a boil.

Transfer the contents of the pan to the slow cooker with the beef.

Cover and cook on low setting for 8 hours until the beef is tender.

Adjust seasoning if needed, then stir in the soured cream.

Garnish with chopped parsley before serving.

Serve the creamy parsley beef goulash hot, with noodles or pasta.