Place beef in a slow cooker; top with onion and garlic. In a small bowl, combine tomato paste, 1/2 cup water and seasonings; drizzle over beef mixture. Cover and cook on low setting for 8 to 9 hours. Shortly before serving, turn slow cooker to high setting. In a small bowl, mix flour, remaining water and sour cream until smooth; stir into beef mixture. Cook, uncovered, on high setting for 10 to 15 minutes, until slightly thickened. Serve goulash over cooked macaroni.
Tip: A spoonful or two of tomato paste adds rich flavor to stews and roasts. If you have a partial can left over, freeze the rest in an ice cube tray, then pop out cubes and store in a freezer bag. Frozen cubes can be dropped right into simmering dishes...there’s no need to thaw!
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