Perfect for Halloween this Goulash is all tasty treat with no tricks. Actor Vincent Price wasn’t only a horror legend, he was also a dab hand in the kitchen and this Goulash recipe is adapted from the recipe in his book Cooking Price-Wise, (Corgi Books 1971).

Silver screen suppers

Silver Screen Suppers

Nothing spooky about how we know all this  – Morley Butchers have been talking with Crouch End blogger Jenny Hammerton and spending some time on her fantastic website Silver Screen Suppers. In Hollywood’s Golden Era, stars regularly shared their favourite recipes with their fans through articles in fan magazines and promotional booklets. Jenny has obsessively collected thousands of these recipes and the blog is about her adventures cooking the signature dishes of her screen heroes and heroines.

Not just a recipe as a bonus we also have a video; scroll down to watch and Jenny will guide you through the dish.

Ingredients for Vincent Price 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 Vincent Price Goulash

price vincent cooking

  • 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.





Watch Jenny Cooking Vincent Price Goulish Goulash

Does fear make you hungry? If so, join BFI curator Nathalie Morris and film archivist and  blogger Jenny Hammerton as they demonstrate how to make a deliciously sinister goulash courtesy of acting legend Vincent Price.