Hungarian Goulash

I made this for the missionaries while we were in Maryland. Truthfully, I was hoping to find a recipe that would taste like my Meemaw's goulash. This is nothing like her goulash, but it was still really good. It's very Hungarian (I guess hence why it's call "Hungarian goulash" and not "Norwegian goulash"). It's very filling, pretty good especially on a chilly day.

(from BH&G Biggest Book of Slow Cooker Recipes)
serves 6

3 medium potatoes (cut in 1 inch cubes)
2 medium onions, chopped
2 cloves garlic, minced
1 1/2 lbs beef
1 (14 1/2 oz) can beef broth
1 (14 oz) chunky tomatoes with garlic and spices
1 (6 oz) can tomato paste
2 T paprika
1 t caraway seeds or fennel seeds
1/2 t salt
1 (9 oz) package frozen artichoke hearts, thawed
3 c hot cooked noodles
1/3 c sour cream

1. In slow cooker, place potates, onions and garlic. Add beef. In bowl, combine broth, undrained tomatoes, tomato paste, paprika, seeds, and salt. Pour over all.

2. Cover; cook on low-heat for 10 10 12 hours or high-heat for 5 to 6 hours.

3. Stir in artichoke hearts into cooker. Cover and let stand for 10 mins. Serve over hot cooked noodles. Top each with a serving of sour cream.