Diana Rigg’s Goulash

I’ve got my head down finishing work on the Columbo cookbook – publication date is 20th February – eek!  I’m going to continue working my way through all the wonderful feedback I’ve had from those of you who have kindly tested recipes for me and create posts for each one.  At the moment I’m only doing what my chum Sarah Akrobettoe (my partner in crime on the Patti LaBelle video) calls “convenience cooking”.  No time for anything else…  But here’s one I made earlier…

As far as I know, cider is not a traditional component of a goulash, but Diana uses it in hers, and somehow, it works.  This was really very tasty indeed.  It was very difficult to make it look nice in a photo though.  As it was pointed out to me many moons ago by the lovely Alastair Hendy, brown food is very hard to photograph.  Definitely one for the Vincent Price Co*Star cookbook though, I liked it.

As I don’t have a nice pic of the goulash, how about some pics of Diana?!

…and here’s the way she makes her goulash!

Diana says: “As a change from ordinary cooking, I enjoy some international cuisine.  Goulash is a stew using a cheap cut of meat, made tender by long slow cooking.  The flavourings are unusual and result in a dish that is different and delicious.  It re-heats well for a second day.”



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