Ingredients:

1/2 medium onion, diced

1 pounds cubed beef stew meat (about 1- to 1 1/2-

inch pieces)

1 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

1 green or red bell peppers, coarsely chopped

1 cloves garlic, minced

Fresh mushroom about 9-12

1/2 cup low-sodium beef broth

2 tablespoons sweet paprika (smoked would be interesting)

2 tablespoons tomato paste

1 teaspoon caraway seeds, crushed

1/2 cup sour cream

1 Tablespoon Cornstarch dissolved in water to thicken at end

Boiled egg noodles, for serving

How

1. 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. Add mushroom Cover and cook until the meat is very tender, using slow cooker setting for 4 hours.  Uncover turn to sauté when bubbling add cornstarch mixture and let stand at least 5-10 minutes until thickens.  Serve over egg noodles add a dollop of sour cream.