This is an easy peasy and very dependable goulash recipe from Boinie, who I didn’t know until I googled it, was of Hungarian heritage. Goulash is one of those things like chilli, where there are a million different ways of making it, but some things crop up in most versions, like caraway seeds and paprika. I used sweet paprika for my version, but I reckon hot paprika would be good in this, too.
It wasn’t super photogenic, but it was very tasty.
I popped everything in my slow cooker (crockpot) for around 8 hours on Saturday while me and the Mister were in the pub. We’ve found a place we like near my new gaff called the Old King John
and were thrilled to find out from my neighbour that it’s known around these parts as the O.K.J. Now we are going to call it that, too, so we can pretend we are locals.
So here’s Tony’s recipe
,
Tony told food writer Johna Blinn the following, “I’m Hungarian, and I like to go to places like the one Soho in London where I can talk the language. These people are wonderful, and their food, especially the goulash, is sensational.”
I bet he was talking about The Gay Hussar on Greek Street.
Established in 1953, it’s now Noble Rot. Apparently, the interior and the menu have been modernised, “but they left a few of the Hungarian dishes that had been served there for over 60 years, such as goulash and the redefined casino egg.” I think I’d better make a pilgrimage. Firstly, I love goulash, and secondly, I want to find out what a casino egg is!
Tony’s goulash will definitely make it into the forthcoming Cooking The Detectives book in the entry for The Persuaders.
Next year, I might even feature it in a Dinner and a Movie monthly choice. Guess what film I am considering…
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6 responses
Definitely Hungarian and looks a very solid Goulash which I must try as I keep cooking chili or some Italian dish inspired by Stanley at the moment, have not done a Goulash for ages and am kicking myself as I just ran into your mate Debbie at The Bethnal Green Library interviewing Miki Berenyi about her book ‘Fingers Crossed’ as part of Idea Stores Write Idea festival this weekend. It was very good and I asked a question from the floor, but only realised afterwards with her Hungarian dad that she might have had a good Goulash recipe ! Doh ! So annoyed I never that I never went to The Gay Hussar, but being in the depths of Soho, how was I to know it was a restaurant !! Hey, hey.
HAhahaha – I too regret never having gone to the Gay Hussar. Loads of places like that I read about and think, why did I never go? Too busy going to places like the one where everything had garlic in (including the ice cream) I think it was called Garlic & Shots – remember that?!
I do but I never went there either ! The New Piccadilly Restaurant and The Chippy on Berwick street were my favourites . I knew how to live !
AHHH the beloved New Piccadilly, I spent many a happy hour there and am sure I wrote about it on the blog sometime or another… Ah, yes! https://www.silverscreensuppers.com/dick-van-patten/dick-van-pattens-lemon-wine-chicken-cutlets – much missed!
So I cooked Tonys goulash in my new slower on slow . I used a shin of beef sliced and cut in nice chunks and pretty much followed the recipe except fot only using red bell peppers . I added some small spuds chopped up as I prefer that to serving with rice although sometimes I serve with noodles and I always buy sour cream to stir in with a great bowl of the stuff which was perfectly fine as I could not imagine Tony being wrong about this .. And strangely today in the Guardians feast mag the ‘How to cook the perfect..’ section was a masterclass in Goulash making ! The word is spreading .
Ooooh you have a NEW slow cooker?! My medium sized one bit the dust and I am itching to get another but I am torn because my chum Sam has been extolling the virtues of electric pressure cookers and I think some can do slow cooks too…Your goulash sounds absolutely delicious and I am with you on the addition of potatoes. I have 2 portions of Tony’s in the freezer so will pop some in. I always read the Guardian Feast in bed on Sunday morning so as soon as Mr R wakes up I will be studying Felicity’s findings on Goulash! Jx