Dave Liske, recipe tested November 4, 2014
As reported in “Two to Go: A Short History of Flint’s Coney Island Restaurants”, by Florine, Davison & Jaeger and published in 2007 by the Genesee County Historical Society, Flint coney sauce developer Simion P. Brayan once relayed the following:
Tracking down such a recipe is no mean feat. Likely because of the war in the early years of the 20th century, and the First and Second Balkan Wars of 1912 and 1913, very little record of the Macedonian cuisine of the time has survived. We do know that they would have been “nose-to-tail” eaters as that’s how people cooked back then. But even more accurately, home cooks … cooked. Like your grandmother and great-grandmother, they simply didn’t write recipes down. They learned from their own family memebers, and there were no cookbooks in those homes like there are today.
Below is the recipe as we tested it. A whole beef heart generally weighs about 4-1/2 lb. Once the fat and membranes are trimmed, the weight is about 4 lb. This doen’t need to be exact, and really, the whole recipe is just begging for modifications. As it is, though, we hope it’s quite close to what Simion P. Brayan recalled when he developed the Flint coney sauce in the first place.
The smell of the dish can be somewhat off-putting to some, but even those diners said the flavor and texture of this dish was quite good. To make it more palatable for Americans, serve the goulash over a bed of cooked-and-drained wide egg noodles, and top the dish with a dollop of sour cream.