Recipe by Thomas Glässing

Ingredients for 4 people

Here’s how you do it:

Mix the SKYMEAT flour with the water, the tomato purée, and the spices and knead until you have a compact dough. Set aside for 5 minutes.

Peel the onions and cut into large slices. 

Place a pan on the stove, turn to high heat, add some frying oil and stir-fry the onion slices. As soon as they are golden brown, use the agave syrup to caramelize them.

Pour the soy sauce on it and stir well, scraping the thin glaze off the bottom of the pan.

Let the soy sauce boil down completely, so that a thin glaze forms again on the bottom of the pan.

Lower the temperature to medium heat, add the tomato purée and sauté for about 5 minutes, stirring from time to time.

Set the temperature on high again and pour 150 ml red wine into the pan. Again, scrape the bottom of the pan well in order to get the thin glaze off.

Let the red wine reduce completely. If a glaze forms again at the bottom of the pan, pour the remaining 150 ml of red wine into the pan. Repeat.

Add the vegetable broth, the mashed tomatoes and the spices and let stew at low heat for 30 minutes.

During this time, wash the bell peppers and cut them into pieces of about 3 cm.

Once the 30 minutes are up, add the bell peppers into the goulash and let simmer for another 10 minutes.

Cut the SKYMEAT in pieces of about 2 by 2 cm and place in a separate pan. Slowly sauté at low heat until each piece is golden all around.

After the 10 minutes of simmering add the sautéd SKYMEAT pieces to the goulash and season with the grated lemon peel, the spices, salt and pepper according to your taste.

Serve either with noodles, dumplings or potatoes. 

Arrange nicely on plates and enjoy!