Step 1

In a large bowl, toss beef with flour until well-coated. Set aside.

Step 2

Heat a large pot over medium heat. Add butter. Once butter is melted, add onions and ¼ teaspoon of the salt. Cook, stirring occasionally, until softened, about 10 minutes. If the onions begin to brown, turn the heat down.

Step 3

Add paprika and caraway seeds and cook for 1 minute more.

Step 4

Add beef to the pot and cook, stirring often, for 2 minutes.

Step 5

Slowly pour in the broth, scraping the bottom of the pot with your spoon as you go to dislodge any cooked-on bits.

Step 6

Add tomatoes and remaining ¾ teaspoon of salt and bring to a low simmer. Cover and cook, stirring occasionally and adjusting the temperature as needed, for 2 to 2½ hours, until meat is tender.

Step 7

Measure sour cream out into a medium bowl. Ladle about ¼ cup of cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.

Step 8

Pour sour cream mixture into the pot and stir to combine. Add lemon juice, pepper, and more salt to taste.

Step 9

Serve over egg noodles, potatoes, or spaetzle, and enjoy!