Step 1

Place the oven rack in the center of the oven and preheat to 325°.

Step 2

Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.

Step 3

Transfer the onions to a separate dish and set aside.

Step 4

Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.

Step 5

Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.

Step 6

Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.

Step 7

Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.