In a large bowl, combine pork, 2 tablespoons of the flour, 1 tablespoon of the paprika and 1/4 teaspoon salt. Heat 1-1/2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add half of the pork to the pot and brown on all sides, 5 minutes. Remove with a slotted spoon; repeat with remaining 1-1/2 tablespoons oil and the rest of the pork.
Reduce heat to medium and add onion. Cook 3 minutes. Stir in sweet red pepper. Cook 2 minutes. Sprinkle with remaining tablespoon each of flour and paprika. Cook 1 minute. Stir in vinegar; let simmer. Sprinkle with caraway seeds, then pour in tomatoes and broth, scraping up any brown bits from pan. Return pork to mixture. Cover and simmer over low heat for 1 hour. Stir in tomato paste and remaining 1/4 teaspoon salt. Cook, uncovered, 10 minutes. Sprinkle with parsley and serve over egg noodles, if desired.