Pat the beef dry and season with salt and pepper.

Heat olive oil in a large pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.

Add onions to the pot and cook until soft, about 5–7 minutes.

Stir in garlic, paprika, smoked paprika, caraway seeds, marjoram, and cayenne. Cook until fragrant.

Add tomato paste and cook for 1 minute, stirring.

Pour in beef broth and wine (if using), scraping up any browned bits.

Return beef to the pot. Add diced tomatoes and bell peppers.

Bring to a gentle simmer, cover, and cook on low for 2–3 hours until beef is tender.

Add potatoes and simmer another 30–45 minutes until soft.

In a small bowl, whisk sour cream and flour until smooth.

Stir a little hot sauce into the sour cream, then gently add it to the pot.

Simmer 5–10 minutes until slightly thickened. Do not boil.

Season to taste and garnish with parsley before serving.