Traditional Schäufele with Knödel

Method

1. In a large pot, melt butter over medium heat.
2. Add onion, carrots, celery, and garlic; sauté until softened.
3. Add pork shoulder and brown on all sides.
4. Pour in beef broth, add caraway seeds, paprika, salt, and pepper.
5. Bring to a simmer, cover, and cook for 2-2.5 hours until tender.
6. While the pork cooks, prepare dumplings: boil potatoes until tender, mash them.
7. Mix mashed potatoes with flour, egg, salt, and nutmeg until a dough forms.
8. Roll the dough into small balls and gently drop into the pot.
9. Cook for an additional 20-25 minutes until dumplings are cooked through.
10. Serve hot with a side of sauerkraut or roasted vegetables.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.