Place the onions, carrots, and green peppers in a 5 quart slow cooker.
Sprinkle meat with 1/2 tsp salt and 1/2 tsp pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar, and remaining salt and pepper. Stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
Meanwhile, cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles. Serve with goulash.
Originally Submitted
7/30/2014
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