Combine the flour, salt, and pepper in a medium sized bowl. Toss the cubed beef in the mixture until coated.
Add the oil into a Dutch oven then heat the oil on medium high heat.
Add the beef, browning in batches if needed. Make sure that all sides are nicely browned then, transfer to a plate and continue to brown all the beef, removing to the plate when done.
Add in the onions, adding more oil if needed. Fry until they are softened.
Add in the paprika and caraway, and sauté until fragrant.
Slowly pour in one cup of the beef broth, deglazing the bottom of the Dutch oven by scraping the browned bits off of the bottom of the pot. Once done, add in the rest of the beef broth.
Mix in the Worcestershire sauce, tomato paste and then brown sugar to taste. The sugar will offset the acidity of the tomato paste and compliment the Hungarian paprika.
Cover the Dutch oven and simmer for 2 hours or until the meat is tender.
Right before serving, stir in the sour cream to add a smooth, creamy tang.
Serve over egg noodles, or with Hungarian dumplings. Garnish with fresh parsley.
Notes
Traditionally this is served with Hungarian dumplings, but feel free to serve over whatever you can get your kids to eat! (in my case, rice for kids, dumplings for adults!)
This is not traditionally made with potatoes or carrots (that's more a North American stew), but if you want to bulk up the meal you can add them.