1. Finely chop the onion and sweat it in the butter over medium heat for 10 minutes until golden - for veal, don't brown it as dark as for beef goulash.
2. Cut the meat into 3 cm cubes. Take the onion off the heat, stir in the paprika and tomato paste, then pour in a little stock.
3. Add the meat, season with salt and pepper and braise covered over low heat for 60-70 minutes until tender, topping up with stock as needed.
4. Whisk the sour cream with the cream and flour until smooth and temper it with a little hot sauce.
5. Stir the mixture into the goulash, grate in the lemon zest and simmer gently for 5 minutes, stirring, until creamy; season with lemon juice.
6. Serve with spaetzle (Nockerl) or buttered dumplings.
Tip: Always temper the sour cream first - that way it won't curdle or split in the sauce.
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