1 medium Onion, sliced
2 pounds cubed Beef Stew meat
2 Tablespoons Flour
Salt and Black Pepper
2 Red Bell Peppers, coarsely chopped
2 cloves Garlic, minced
1/2 cup Beef Broth
2 Tablespoons Sweet Paprika
2 Tablespoons Tomato Paste
1 teaspoon Caraway Seeds, crushed
1/2 cup Sour Cream
1/4 cup Dill and Parsley, freshly chopped
Egg Noodles, cooked
Spread the onions in the bottom of a slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, on low for 7 to 8 hours.
Uncover and let stand at least 10 minutes. Stir in the sour cream and dill/parsley and season to taste with salt and pepper. Serve over egg noodles.