8 servings extra wide egg noodles hot boiled for serving
0.3 cup freshly dill and/or parsley chopped
2 tablespoons flour all-purpose
2 cloves garlic minced
8 servings kosher salt and pepper black freshly ground
0.5 cup beef broth low-sodium
1 medium onion sliced
2 bell peppers red stemmed seeded coarsely chopped
0.5 cup cup heavy whipping cream sour
2 tablespoons paprika sweet
2 tablespoons tomato paste
Equipment
slow cooker
Directions
Spread the onions in the bottom of an 8-cup 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, either on high for 4 to 5 hours or on low for 7 to 8 hours.
Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper.
