Caraway – beer meat

Ingredients for 4 servings:

• 600 g pork neck, diced
• 1 large onion(s), coarsely chopped
• ¼ celeriac, diced (2 cm)
• 2 carrots, diced (2 cm)
• 2 tsp caraway seeds, chopped
• 2 garlic cloves, crushed
• 1 tsp marjoram
• 1 tsp sweet paprika powder
• 1 bottle of beer (Pils), 0.33 l
• ¼ liter sour cream
• Salt and pepper, black from the mill
• lard

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Specialty from Ruhpolding, Bavaria

Season the diced meat with salt and pepper and brown it in the lard. Then add the onions, garlic, celery, and carrots and brown them. Season with paprika, marjoram, and caraway seeds, and deglaze with the beer. Cover and simmer over low heat for about 1 hour. Add a little more water or beer if needed. When the meat is tender, remove the pan from the heat, stir in the sour cream, season with salt and pepper, and serve. Serve with boiled potatoes, noodles, or homemade dumplings.