Hearty Sauerkraut Goulash with Pork Neck

Pat the pork neck dry and cut into approx. 3 cm cubes. Peel and finely dice the yellow onions and garlic cloves. Place the sauerkraut in a colander, let it drain briefly, and roughly chop with a knife if needed.

Heat the clarified butter in a large Dutch oven or roasting pan. Sear the meat cubes in batches on all sides over high heat until golden brown, then remove briefly. Sauté the onions in the remaining fat over medium heat for about 5 minutes until translucent. Stir in the garlic and tomato paste and gently roast for 1 minute.

Briefly take the pot off the heat, stir in the sweet paprika (so it does not turn bitter), and immediately deglaze with a splash of beef broth. Return the seared meat along with any juices to the pot. Add caraway, bay leaves, salt, and freshly ground pepper.