Trim all visible fat from steak and cut across the grain into 1 by 2 by 1/4 inch slices. Heat olive oil in a large, nonstick frypan and stir fry meat 2 minutes or until it loses its redness. Add beef bouillon, tomato sauce, onion and garlic. Bring to a boil, lower heat and simmer while preparing vegetables. Peel potato, cut into 1/4 inch dice and add to pan. Cut green, red and yellow peppers into 1-inch squares. Add to pan with paprika, caraway seeds, salt and pepper. Stir well, simmer 20 minutes, or until potatoes are tender.  Serve over noodles. Makes four servings.