Step 1

Combine paprika, caraway seeds, marjoram, Kosher salt and black pepper in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.

Step 2

Saute chopped onion in olive oil until tender, about 3-4 minutes. Add garlic and sauté another 30 seconds.

Step 3

Add entire contents of meat shaking bag to the onion mixture in the skillet. Cook, turning occasionally until meat is browned well. Add canned tomatoes and its juices and stir. Turn off heat.

Step 4

Add meat mixture to the slow cooker crock, using a rubber spatula to ensure you get all of the sauce from the skillet. Add the beef broth and the Worcestershire sauce stir gently. Add the parsnips and carrots and stir.

Step 5

Cover and cook on high for 4-5 hours (or low for 6-8), or until meat and vegetables are tender. Add chopped sweet peppers during the last hour of cooking.

Step 6

Remove lid from slow cooker and turn up to high. Put a pot of water on the stove for your egg noodles and bring to a rolling boil.

Step 7

Remove about 1/4 cup of liquid from the slow cooker. In a medium bowl, measure out the cornstarch. Slowly add the liquid from the slow cooker to the cornstarch, stirring as you go. Only add small amounts at a time, stir, then add more. Adding the liquid all at once will cause your cornstarch to clump and it will be impossible to smooth out. Once you have added enough liquid to make the cornstarch mixture thin, add the cornstarch mixture to the slow cooker and stir. Allow the slow cooker to cook on high, uncovered, to thicken the stew while your egg noodles cook.

Step 8

Add your egg noodles to the boiling water and cook according to package directions. Drain and serve thickened goulash over cooked egg noodles.