Summary

Ingredients

• 400 g pork (pork neck)
• 1 bottle beer (export beer, no Pils)
• 400 g onion (s)
• 1 red pepper (s)
• 1 green pepper (s)
• 2 potato (s), cooked
• 100 g tomato (s)
• 1 clove garlic
• 1 tablespoon clarified butter
• 1 teaspoon paprika powder, hot pink
• 0.25 ¼ lemon (s), untreated, the peel
• 1 teaspoon caraway seeds, ground
• Salt and pepper, black from the mill

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Instructions

1. Cut the meat into cubes and the onions as thinly as possible. First fry the onions in clarified butter in a saucepan until translucent. Add meat and fry. Now quarter the tomatoes, peppers and potatoes, chop the garlic clove and add everything to the meat. Season to taste with paprika powder, lemon zest, caraway seeds, pepper and salt. Then deglaze with the beer. Cover and cook over a medium heat for about 30 minutes. At the end, hold the pot at an angle and skim off the fat that has collected with a tablespoon. Season to taste with pepper and salt. Boiled potatoes are ideal as a side dish.