Cut meat into bite-sized cubes, finely chop onions. Heat oil in a saucepan and fry veal briefly on all sides. Remove and sauté onions until light brown. Stir in tomato paste, paprika powder and deglaze with wine. Add meat back in and pour in enough water to just cover meat. Add bay leaf, salt and pepper and simmer meat until tender, about 1 1/2 hours. Once the meat is tender, lift it back out with a slotted spoon. Remove the bay leaf. Cut apple into small cubes and add with lemon juice and zest. Mix flour with whipping cream and cream until smooth. Bring to a boil and then blend with a hand blender. Strain the juice through a sieve, add the meat again and heat briefly. Season to taste with salt and pepper.
Preparation Tip:
RECOMMENDED INGREDIENTS: dumplings
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