Paprika Gravy

Recipe Ingredients

1 1/2 tablespoons	22ml	Hungarian paprika - or to taste
1 tablespoon	15ml	Oil or freshly rendered lard
1		Garlic clove - chopped
1 cup	146g / 5.1oz	Seeded and chopped Anaheim peppers - see * Note
1 cup	62g / 2.2oz	Onion - chopped
1/2 cup	31g / 1.1oz	Tomatoes, red ripe - chopped
1 teaspoon	5ml	Chicken base or chicken bouillon
6 cups	1422ml	Beef stock - fresh or canned
1 cup	237ml	Sour cream
3/4 cup	46g / 1.6oz	All-purpose flour
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

* Note: Green Anaheim peppers are found in most supermarkets. If unavailable, you can substitute chopped but NOT SEEDED Cubanelle peppers (found in supermarkets or in Caribbean markets).

Heat a heavy 5-quart stove-top casserole and add the oil (or lard) and paprika. Cook over medium heat for a moment, 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 the salt and pepper to taste. Cover and simmer for 30 minutes.

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

Return to the heat and simmer, stirring often, for 15 minutes.

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

This recipe will make about 7 cups of gravy.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-18-1991 issue - The Springfield Union-News

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.