Food is more than just sustenance. Jon, the narrator of Dead in L.A. and Dead in the Desert, is a manly man, former construction worker.
However, he also cooks and rather well. Deep down he's a nurturer and making
sure loved ones eat well is one of the ways he takes care of them.
Jon does everything he can to deny and suppress his growing
attraction and affection toward, his new roommate, Leander, but he gives
himself away when he starts feeding the guy.
Before Jon, Leander lived on instant ramen, sandwiches, and
herbal teas. The only thing he can really cook is chicken soup, but he makes it
only when somebody is ill. He appreciates good food though, especially after
work. Oh yeah, he's a psychic pet detective, and unofficial consulting police
psychic.
I plan to publish the third and final installment of their
story in February. It's tentatively titled Dead
and Unfound. The story takes place in autumn when the weather might get
cold even in Southern California. It might even rain. It's a perfect season for
Jon to make goulash.
Many people think goulash is a stew, but they are wrong and
should be ashamed of their ignorance. True goulash is a hearty soup of meet and
vegetables. Add a slice of bread and it's a meal.
Goulash Soup (Gulyásleves)
Ingredients
·
5 slices bacon, chopped
·
3 pounds boneless chuck, trimmed and cut into
1/2-inch cubes
·
2 tablespoons vegetable oil
·
4 medium onions (about 1 1/2 pounds), chopped
fine
·
3 garlic cloves, minced
·
3 tablespoons paprika (preferably Hungarian
sweet*)
·
1 1/2 teaspoons caraway seeds
·
1/3 cup all-purpose flour
·
1/4 cup red-wine vinegar
·
1/4 cup tomato paste
·
5 cups beef broth
·
5 cups water
·
1/2 teaspoon salt
·
2 red bell peppers, chopped fine
·
4 large russet (baking) potatoes (about 2 1/2
pounds)
*available at specialty foods shops and many supermarkets
Preparation
In an 8-quart heavy kettle cook bacon over moderate heat,
stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat
remaining in kettle brown chuck in small batches over high heat, transferring
it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic
and cook, stirring, until golden. Stir in paprika, caraway seeds, and cook,
stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute.
Stir in broth, water, salt, bell peppers, bacon, and chuck
and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45
minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to
soup and simmer, covered, occasionally until tender, about 30 minutes. Season
soup with salt and pepper.
*****
For more potluck entrées:
You can "choose your own dinner adventure" from appetizers, soup, salad, main dish and dessert, but those of you who visit and comment at each and every blog will be entered into a drawing for one of three (3) $35.00 gift cards to the venue of your choice: Amazon, Barnes and Noble, or All Romance Ebooks. For more info and clickable links, go HERE.
