I think we’ll be talking about Vincent’s Goulash recipe on the Museum of Soho radio show tomorrow from 10am, so I thought I’d put the recipe up. It is such a great thing to cook for Halloween – you can call it GHOULISH GOULASH.
At the end of the post, there’s a fun demonstration film I made with my chum Nathalie of the British Film Institute showing how to wield an axe when you make this! The film was made at Tim Burton’s house – no kidding!
So here’s the recipe:
Vincent Price Goulash
900g (2 lb) steak
450g (1 lb) onions, sliced
85g (3 oz) lard (yes lard!)
30g (1 oz) paprika
2 tbsp flour mixed with 1 tsp salt
450g (1 lb) chopped tomatoes
Glass of red wine (I’m sure Vincent would have made it a large one)
265-570 ml stock (½-1 British pint)
1 clove garlic (to ward off the vampires)
bouquet garni (sprig of parsley and thyme and a bay leaf)
300g (11 oz) potatoes
Cut the meat into 1-inch cubes (smallish bite-sized morsels). Roll them first in paprika and then in flour. Brown onions in the fat, and then brown meat on all sides. Add tomatoes, and wine and cook fiercely for a few minutes. Add any remaining flour and paprika. Pour over enough stock to cover, add the garlic and the bouquet garni. Cover and cook very slowly on top of the stove or in the oven for about 2 hours. Parboil the potatoes, add them to the goulash and cook for a further 20 minutes to ½ hour.
This is DELICIOUS! The recipe is from this fabulous book which as you can see, is well used…
Good news is, there is a brand new reissue! Watch this space for news of availability of this in the UK – my chum Peter Fuller of the Vincent Price Legacy website is planning something…
Here’s the video!