Cut veal into not too small cubes.
Finely chop onions and fry in plenty of oil or liquid veal kidney fat until golden brown. Add paradeisermark, fry briefly, reduce heat. Stir in paprika powder, fry for 1-2 minutes over low heat, then slowly add cold soup a little at a time. Season with a little salt, bay leaves and lemon zest. Boil vigorously for about 15 minutes, then simmer on low heat for another 45 minutes, half-covered (to eliminate flatulence).
Taste the goulash juice, strain if necessary, and add the raw pieces of meat (without browning). Simmer very slowly for about 1.5-2 hours, half covered. (The slower the goulash cooks, the better the flavor will be and the meat will soften evenly).
If necessary, add a little water now and then. Mix whipping cream or sour cream with flour, stir into the goulash and cook briefly.
Preparation Tip:
RECOMMENDATION FOR INGREDIENTS: dumplings
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