What could be better for the 31st October than a recipe for Halloween Goulash from Vincent Price. As well as being such a famous horror actor Vincent Price was also a great cook. This Ghoulish Goulash is adapted from his book cooking Price-Wise.

How do we know all this? We have been talking with local food blog Silver Screen Suppers who are experts on the cooking talents of stars from Hollywood’s Golden Era. (They regularly shared their favourite recipes with their fans through articles in fan magazines and promotional booklets. Silver Screen Suppers has obsessively collected thousands of these recipes and the blog is all about cooking the signature dishes of these screen heroes and heroines.)

Not just a recipe there is also a video watch click the link to view and Silver Screen Suppers will guide you through making the dish.

Ingredients for Halloween Goulash

  • 900g (2 lb) Braising Steak from Morley Butchers
  • 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 Beef or Chicken stock (½-1 pint)
  • Bouquet garni (sprig of parsley and thyme and a bay leaf)
  • 300g (11 oz)  potatoes

Cooking method for Halloween Goulash

  • Cut the meat into 1 inch cubes (smallish bite sized morsels). Roll them first in paprika and then in flour.
  • Brown meat on all sides in the fat, and then brown the onions .
  • Add tomatoes, and wine and cook fiercely for a few minutes.  Add any remaining flour and paprika (stir to avoid any lumps)
  • 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.

You can listen to @silverscreensuppers talking to The Museum of Soho radio show here  about Vincent Price cooking this and other recipes on sohoradiolondon.com

Eagle eyed readers will spot that we did cover this recipe in previous years  – but we think its just too good not to have on any Halloween.