Heat the vegetable oil in a 10-inch skillet over medium heat.

Cook the beef in the hot oil for about 10 minutes, stirring occasionally until evenly browned.

Drain and set aside.

Spray a 6-quart slow cooker with cooking spray.

Place the sliced onion and cooked beef into the slow cooker.

In a medium bowl, mix together the pepper, caraway seed, salt, paprika, Worcestershire sauce, chopped garlic, tomato paste, and beef broth.

Pour this mixture over the onions and beef in the slow cooker.

Stir to combine.

Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is tender.

In a small bowl, whisk together the flour and cold water until smooth.

Gradually stir this mixture into the beef mixture in the slow cooker.

Add the bell pepper strips.

Increase the heat to high and cook for an additional 30 minutes, stirring occasionally, until the sauce thickens.

Serve the creamy beef goulash over hot noodles.