Summary

Ingredients

• 400 g pork
• 400 g beef
• 250 ml beer, Budweiser light (or a comparable Bohemian light beer)
• 250 ml meat broth
• 2 medium onion (s)
• 1 clove garlic
• 2 tablespoon margarine
• 125 ml cream
• 2 teaspoons tomato paste
• 1 teaspoon flour
• a bit salt
• some pepper
• some caraway seeds, ground

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Instructions

1. Peel the onions and garlic, dice the onions.
2. Rinse the meat, pat dry, cut into bite-sized cubes and season with salt.
3. Heat the margarine in a Dutch oven and sear the meat in it, stirring occasionally. Add the onion cubes and brown them lightly, then squeeze the garlic. Add pepper and caraway seeds, stir well, then deglaze with beer and top up with stock. Now reduce the heat a little, put the lid on the pot slightly, leave a crack open and stew the beer for 1.5 hours, stirring every now and then, adding a little water if necessary.
4. At the end of the braising time, mix the flour with a little water and thicken the sauce, season with salt, pepper and tomato paste and refine the sauce with the cream.
5. Bohemian dumplings and a green salad are best served with this meat.