The Movie: The Grand Budapest Hotel
A comedy caper set in a lavish background, Ralph Fiennes stars as the concierge of an eminent hotel in a ski resort during the 1930’s, who strikes up an unlikely friendship with the lobby boy, played by Tony Revolori. Gustave H (played by Fiennes) is a somewhat pompous individual who enlists Zero (Tony Revolori) to help him claim a fortune left to him by a dowager duchess, in the form of a priceless work of art. Unfortunately, as the dowager died under mysterious circumstances, Gustave is accused of her murder and later imprisoned. Unable to prove his innocence, due to the fact that he had sexual liaisons with the dowager, he escapes from prison and enlists Zero to help prove his innocence.
This story within a story unfolds with flashbacks and a great cameo role by Harvey Keitel and a notable supporting cast including Ed Norton, Tilda Swinton, Willem Dafoe and Jeff Goldblum.
Available on: Apple iTunes, Google Play, and Netflix (DVD only)
The Menu: Hungarian Goulash
A classic Hungarian dish, full of flavor and a touch of spice.
Preparation Time: 15-20 minutes
Cook Time 5-6 hours using slow cooker
- 10oz stewing/casserole steak
- Plain flour, seasoned with salt and pepper
- 1 onion, chopped
- 1 green pepper, deseeded and chopped
- 1 red pepper, deseeded and chopped
- 1 small carrot, washed and chopped
- 2 sticks celery, washed and chopped
- 1½ tsp paprika
- 2tbsp tomato paste or puree
- 1tbsp (heaped) of dried mixed herbs
- 7fl.oz beef stock
- 8oz can chopped tomatoes
- 7fl.oz red wine
- Vegetable oil
This is so simple, and basically a ‘one pot dish’. If you have a slow cooker, you can simply leave it alone to cook once the prep has been done.
- Place the seasoned flour and meat into a plastic bag, and toss around until coated.
- Heat 2tbsp oil in a pan and fry the onion, peppers, carrot, and celery until slightly softened. Add the meat and cook until the outside is browned.
- Add the remaining ingredients bring up until just boiling, then turn down to a simmer for a few minutes.
- Transfer the goulash to a crockpot or slow cooker and leave to cook for between 5 – 6 hours, until the meat is tender.
- Serve with rice and a swirl of sour cream.