Veal Cream Goulash

Ingredients

• 350 g onions (7 onions)
• 750 g veal meat (from the hip)
• 3 tbsp Rapeseed oil
• Pepper
• 2 tbsp sweet paprika powder
• Salt
• 1 tbsp whole wheat flour
• 100 ml white wine (or light grape juice)
• 200 ml veal stock (bottle) or vegetable broth
• 2 Bay leaves
• 300 g waxy potatoes (6 potatoes)
• 425 g sauerkraut (canned)
• 150 ml soy cream
• 1 Organic lemon
• 1 bunch parsley

Instructions

1. 1.

   Peel onions and cut into very thin strips.

2. 2.

   Heat oil in a braising pot and brown the onions on all sides over high heat until light brown.

3. 3.

   Rinse the meat, pat dry, and cut into about 2 cm cubes.

4. 4.

   Add the meat to the pot, season with pepper and paprika, sauté briefly while stirring, then salt.

5. 5.

   Dust flour over the meat and stir for 1 minute in the fat.

6. 6.

   Pour in wine or juice and stock or broth, add bay leaves, bring to a boil. Cover and simmer at medium heat for 40 minutes.

7. 7.

   Meanwhile wash and peel potatoes, cut into about 2 cm cubes, boil in salted water for 10 minutes, drain and set aside.

8. 8.

   Cut sauerkraut slightly smaller pieces, stir into the veal cream goulash and cook for 5 minutes.

9. 9.

   Add the pre-cooked potato pieces and simmer another 5 minutes.

10. 10.

    Stir in soy cream, bring to a boil again and cook for about 10 more minutes.

11. 11.

    Wash the lemon hot, dry peel and thinly shave with a microplane. Wash parsley, shake dry, pluck leaves and chop with the lemon zest. Stir into the goulash, bring to a second boil, season with salt and pepper, and serve.