Summary

Ingredients

• 200 soy (cubes for goulash)
• 2 medium onion (s)
• 3 pepper (s), color to taste
• 400 ml red wine, dry
• 70 g tomato paste, from the tube
• 50 ml soy sauce
• 4 tablespoon spice mix for goulash
• 750 ml vegetable stock
• 5 bay leaves
• 10 juniper berries
• 10 clove (s)
• 1 tablespoon thyme, dried
• 1 teaspoon rosemary, dried
• 1 tablespoon oregano, dried
• salt
• pepper
• 1 teaspoon paprika powder
• Sauce thickener
• olive oil
• 2 small hot peppers, hot, from the glass,

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Instructions

1. Boil the soy cubes for goulash in enough water for five minutes, then rinse well. To do this, drain the cubes through a sieve and run cold water over them. Pour fresh water into the pot, put the soy cubes back in the pot and squeeze out gently with your hands in the water. Repeat the process 2-3 times. Then squeeze out the cubes, but of course not so hard that they fall apart. This step is important in washing the soy taste out of the cubes.
2. Cut the bell pepper into pieces approx. 2 x 2 cm and the onion into small pieces. Then fry the onions in olive oil until they are nice and brown, take them out of the pan and then fry the pepper pieces in olive oil until they are brown in places, also take them out of the pan. I like to eat spicy and I add two chopped peppers from the glass.
3. Then fry the soy cubes on the highest setting for about 5 minutes in plenty of olive oil - the cubes absorb a lot of oil - until they are light brown and then season with the goulash spice, salt (be careful, the soy sauce is also salty) and pepper and mix well . Fry for about 5 minutes, deglaze with the soy sauce, stir and wait about a minute. The soy sauce gives the cubes a nice dark color and also a good taste. Deglaze with the red wine and cook for a minute. Now put the peppers and onions back into the pan and top up with the stock.
4. Add the tomato paste, bay leaves, cloves, juniper berries, thyme, rosemary, oregano and paprika powder and freshly ground pepper. Reduce the heat and simmer gently for a good half an hour. Finally, season to taste and bind with a sauce thickener to the desired consistency.
5. I also have fussili.