In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let sit for 15 minutes.
In a large pot, add 2 tablespoons oil. Stir in beef and brown on both sides. Remove to a plate.
Add remaining 2 tablespoons oil to the pot and saute onions and garlic on medium-low until onions are soft about 7 minutes. Increase heat to medium and add all 3 paprikas. Cook, stirring constantly, until the spices become fragrant, about 1-2 minutes.
Add water, beef broth, better than bullion, tomato puree, plum tomatoes with liquid, caraway seeds, 1 teaspoon salt and browned beef along with any juices accumulated on plate. Bring to a boil then reduce heat immediately and simmer for 2-2 1/2 hours or until beef is tender.
Add carrot and potato and simmer for 10 minutes, increasing heat as necessary to maintain a simmer. Add red pepper and continue to simmer until all vegetables are fork-tender. Adjust seasoning, sprinkle with parsley and serve over cooked and lightly butter egg noodles.