Toss meat with vinegar in a large bowl just to coat. Remove and let stand for 5 to 10 minutes. Melt butter in a large stockpot; add meat and paprika. Brown lightly on all sides. Add salt, caraway seed and tomatoes, one can at a time, just until meat is covered. Simmer over low heat for 1-1/2 hours, until meat is tender. Serve over egg noodles with a dollop of sour cream.
Tip: Casseroles really taste better if they're made in advance to allow the flavors to blend. Make one the night before, then pop it in the oven at dinnertime the next day to bake for dinner.
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