If necessary, remove sinews or fat from the meat and cut into bite-sized pieces. Dice the onions and fry them in a large pan (with a lid) on the highest setting until they are lightly brown. Then add the meat and sear it on all sides. Add the vegetable stock and tomato paste and stir well. Add the bay leaves and simmer with the lid on over a medium heat for a total of one hour.
After three quarters of an hour, add the canned corn without liquid and let it simmer. When the hour is up, add the cream and cook without the lid on the highest setting until the sauce has the consistency you want. Season to taste with pepper.
If you want, you can refine the goulash with a dash of red wine.
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