Beer goulash with caraway

Ingredients for 2 servings:

• 400 g pork (pork neck)
• 1 bottle of beer (export beer, not pilsner)
• 400 g onion(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 2 potatoes, boiled
• 100 g tomatoes
• 1 clove(s) garlic
• 1 tbsp clarified butter
• 1 tsp paprika powder, hot
• ¼ lemon(s), untreated, peel
• 1 tsp caraway seeds, ground
• Salt and pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the meat and slice the onions as thinly as possible. In a saucepan, first sauté the onions in clarified butter until translucent. Add the meat and brown. Now quarter the tomatoes, peppers, and potatoes, chop the garlic clove, and add everything to the meat. Season with paprika, lemon zest, caraway, pepper, and salt. Then deglaze with the beer. Cover and simmer over medium heat for about 30 minutes until tender. Finally, tilt the pan and skim off any fat that collects with a tablespoon. Season with pepper and salt. Boiled potatoes are a good side dish.