Paprika Gravy

Name: Paprika Gravy
Ingredients: 1 tablespoon freshly rendered lard or 1 tablespoon oil; 1 1/2 tablespoons Hungarian paprika (to taste); 1 garlic clove, peeled and chopped; 1 cup anaheim green peppers, seeded and chopped or 1 cup cubanelle pepper, chopped but not seeded; 1 cup yellow onion, peeled and chopped; 1/2 cup chopped ripe tomatoes; 1 teaspoon chicken base or 1 teaspoon chicken bouillon; 6 cups beef stock; salt & freshly ground black pepper; 1 cup sour cream; 3/4 cup all-purpose flour

11 ingredients

4 steps

Ingredients

1 tablespoon freshly rendered lard or 1 tablespoon oil
1 1/2 tablespoons Hungarian paprika (to taste)
1 garlic clove, peeled and chopped
1 cup anaheim green peppers, seeded and chopped or 1 cup cubanelle pepper, chopped but not seeded
1 cup yellow onion, peeled and chopped
1/2 cup chopped ripe tomatoes
1 teaspoon chicken base or 1 teaspoon chicken bouillon
6 cups beef stock
salt & freshly ground black pepper
1 cup sour cream
3/4 cup all-purpose flour

Directions

1

Heat a 5-quart heave stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with salt and pepper. Cover and simmer for 30 minutes.
2

In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
3

Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
4

Strain the gravy and discard the solids -- or lumps, if you have any.