Ingredients

• 2 pounds bottom round roast, trimmed and cut into 1-inch pieces
• 4 cups cooked medium egg noodles (about 2 1/2 cups uncooked pasta)
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Muir Glen)
• 1 1/4 cups coarsely chopped onion (about 1 large)
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 tablespoons paprika, divided
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt, divided
• 2 teaspoons canola oil
• 1 to 2 teaspoons caraway seeds
• 1/2 teaspoon freshly ground black pepper