Beer Meat

Heat the fat and sauté the onions and garlic. Add meat and fry on all sides. Add grated bread, cover saucepan and toast bread briefly. Season with caraway seeds, salt, pepper and paprika. Pour on beer. Stew for 20 minutes with the lid closed or until the meat is tender.

Serve with endive salad and parsley potatoes, and of course beer as a drink.

Note: Take more onions, exceptionally well with dark bock beer.

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