Methods/steps

1. Combine the lemon zest, Herbes de Provence, caraway seeds, and bay leaves on a 6-inch cheesecloth square, fold it, and tie it with kitchen twine to make a "sachet." (Reserve the lemon juice.)
2. Coat the meat with about 2 tablespoons of the flour; pat off the excess. Warm the oil in large skillet over medium-high heat.  When the oil and the pan are very hot, add the meat and cook to brown all sides, 7 to 10 minutes. Transfer the meat to a 6- to 8-quart slow cooker.
3. Discard all but 1 tablespoon of drippings from the skillet, and reduce the heat to medium.  Add the onions and cook for 7 to 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute.  Stir in the paprika and cook for a minute more.
4. Add the wine, stirring to loosen browned bits from the pan.  Simmer 1 to 2 minutes, until the liquid has almost completely evaporated.  Add the stock and bring the mixture back to a simmer.
5. Pour the contents of the skillet over the meat in the slow cooker and add the sachet.  Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours. Near the end of cooking time, remove the lid, skim the fat from surface of the stew, and discard it. Remove and discard the sachet.
6. Whisk the remaining 3 tablespoons of flour into the water until smooth and stir the mixture into the goulash.  Simmer the stew on high heat, stirring, about 5 minutes.  Season to taste with salt and pepper and finish with a little lemon juice.  Serve the goulash ladled over buttered egg noodles with a dollop of sour cream.