Season the beef and place into a heavy pan over a high heat with a dash of olive oil. When the meat is golden brown on all sides remove from the pan and add the vegetables. Cook for approx 5 minutes until golden and add the paprika and mix well. Continue cooking for 30 seconds to release the flavor. Add the meat back to the pan, add the caraway seeds, tomato paste and add the beer and just enough stock and to barely cover the meat. Add the fresh tomatoes. Bring to a gentle simmer over a low heat and cook for approx 1 ½ hours or until the chuck is tender.
Serve onto the noodles with a good dollop of sour cream and a sprinkle of paprika.
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