- 7 Onions (about 350 grams)
- 1 ½ pounds Veal
- 3 tablespoons Canola oil
- 2 tablespoons sweet ground paprika
- 1 tablespoon Pastry flour
- ½ cup White wine (or white grape juice)
- ¾ cup Veal stock (or vegetable broth)
- 2 Bay leaves
- 6 waxy Potatoes (about 300 grams)
- 15 ounces Sauerkraut
- ¾ cup Soy creamer
- 1 Lemon
- 1 bunch Parsley
Peel the onions and cut into very thin slices.
Rinse veal, pat dry and cut into 2 cm (approximately 3/4-inch) cubes.
Heat the oil in a Dutch oven over high heat and cook the onions until light brown, stirring occasionally.
Put the meat in the pot, season with pepper and sprinkle with the paprika. Sauté until meat is browned on all sides, stirring, then season with salt.
Sprinkle the flour over the meat and cook, stirring, until meat is coated, about 1 minute.
Pour in the white wine and veal stock and stir to combine. Add bay leaves and bring to a boil. Cover and cook over medium heat 40 minutes.
Meanwhile, peel potatoes and cut into 2 cm (approximately 3/4-inch) cubes. Cook in a pot of boiling salted water until tender, about 10 minutes. Drain and set aside.
Cut the sauerkraut into bite-sized pieces and add to the veal. Cook until heated through, about 5 minutes.
Then add the potato and cook until heated through, about 5 minutes more.
Stir in soy creamer, bring to a boil and cook until thickened, about 10 minutes.
Rinse lemon in hot water, wipe dry and remove zest in thin strips with a vegetable peeler, then finely chop. Rinse the parsley, shake dry and pluck leaves. Add zest and parsley to goulash and stir to combine. Return to a boil, season with salt and pepper and serve.