Place the meat in a container and toss with salt, pepper and both paprikas. Cover and leave overnight in the refrigerator.
Heat oil in a saucepan and sear the marinated meat. Add onion, garlic and chilli. Stew over low heat 10 minutes, then add 300ml water and simmer on low about an hour or until meat is tender.
Stir the flour into the cream, then stir the cream into the soup.
Meanwhile, cook the pasta until al dente. Divide pasta among bowls and ladle the soup over the top. Sprinkle with capers and serve.