Season the meat with salt and fry it in the lard until browned on all sides.
Add the onion, the beer, and enough water to almost cover the meat.
Cover and simmer over low heat for one and a half hours or until the meat is tender.
Remove the meat and keep it warm.
Blend the flour with a little more beer or with some of the sauce, and stir it into the sauce.
Add the crumbled bread, lemon peel, garlic and caraway seeds, and cook, stirring, until the sauce is thickened and reduced to the desired consistency.
Strain the sauce, return the meat to it to reheat, and serve the dish with dumplings or potatoes.