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Paprika Gravy

Begin your Hungarian cooking with this basic gravy. It celebrates paprika in a wonderful way. Please do not buy cheap paprika in those little jars. It will have no flavor whatsoever. Buy good paprika from Szeged, Hungary. This is the region that tamed the red pepper to the sweet and lovely thing we know as paprika.

Cuisine: Hungarian
Courses: Sauces
Serves: 1 people

Recipe Ingredients

1 1/2 tablespoons 22mlHungarian paprika - or to taste
1 tablespoon 15mlOil or freshly rendered lard
1   Garlic clove - chopped
1 cup 146g / 5.1ozSeeded and chopped Anaheim peppers - see * Note
1 cup 62g / 2.2ozOnion - chopped
1/2 cup 31g / 1.1ozTomatoes, red ripe - chopped
1 teaspoon 5mlChicken base or chicken bouillon
6 cups 1422mlBeef stock - fresh or canned
1 cup 237mlSour cream
3/4 cup 46g / 1.6ozAll-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.

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


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