Vincent Price’s Goulash

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!  

5 Responses to Vincent Price’s Goulash

  1. Miriam Figueras 30 Oct, 2017 at 9:20 am #

    That is fantastic, Jenny! I am glad that I finally got to watch that video 🙂 So much fun and I will make sure I get an axe! I didn’t get to listen to the radio show, though. Can I listen to it again through their website?

    Happy Halloween and long live Vincent Price!

  2. Mark Brisenden 30 Oct, 2017 at 11:14 am #

    Thought I’d put a link to the show here for current and future generations of Vincent and Goulash fans .. Great fun yesterday thanks . Can’t wait to cook my next batch t/mow !

  3. Jenny 2 Nov, 2017 at 3:37 pm #

    Mark, I just had SO MUCH FUN talking to you about Vincent. Thank you so much for inviting me on to your fabulous radio show. Hope your Goulash turned out fabulously, and as promised, recipe of the month this month will be a MARX BROTHERS SPECIAL! Jx

  4. Mark Brisenden 4 Nov, 2017 at 2:07 pm #

    Great, and that Jocko Marx recipe was the one I was telling you about that caused an uproar on an fb thread with a couple American marx fans . Apparently Groucho’s childhood favourite. . Can’t see the problem myself and considering that they were a large family living on a low income in a jewish neighbourhood of New York you can see how good a dish it would have been to cook on a budget to feed a large family . Some sour cream might work on the spuds too or as side dish .

    Probably never seen it here before as I’ve only looked at Groucho Matzo balls one ! No idea who Jocko is either, perhaps the author adding an O to the end of his name. Journo’s often do that to this day as if they’re the fifth Marx Brother. That’s all I’ve got on that one.

    By the way if you want my friend who grew up in Vienna to test cook the V.Schnitzel for you let me know . Happy to test cook something else if needed .

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