Paprika Gravy

* Exported from MasterCook *

PAPRIKA GRAVY

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Lard, freshly rendered or
-oil
1 1/2 tb Hungarian paprika, or more
-to taste
1 Garlic clove, peeled,
-chopped
1 c Anaheim green peppers,
-seeded, chopped
-or:
1 c Cubanelle peppers, chopped
1 c Yellow onion, peeled,
-chopped
1/2 c Tomatoes, ripe, chopped
1 t Chicken base, knorr prefered
- or chick bouillon
6 c Beef stock
Salt to taste
Pepper to taste
1 c Sour cream
3/4 c Flour, all-purpose

Heat a 5 qt heavy 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 the salt and pepper. Cover and simmer for 30
minutes.
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 into the cream and flour with the whisk.
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. Strain the
gravy and discard the solids ... or lumps, if you have
any. Yields: 7 cups Hint: To render lard.
Yes, I know this is heresay in our time, but if
you want the real flavor of Grandma's cooking you must
render your own lard. Lard purchased from the market
is not as flavorful.
Tell your butcher you want fresh pork fatback,
coarsely chopped, for rendering. Get 2 or 3 pounds.
Place in a heavy kettle and add 1 cup of water. Set
over medium heat until all is boiling and then reduce
heat to medium low. Cook until the pork fat pieces
have shrunk to small toasty bits and the fat is clear
yellow, about 2 hours. Allow the fat to cool and store
it in glass jars in the refrigerator. Hint: On the use
of lard.
I have very mixed feelings about fooling around
with Grandma's recipes. Where she used lard, you and I
should certainly feel free to substitute some other
kind of oil... but we must admit that the final flavor
will not be the same. Perhaps we should have it just
once in a while. Recipe & Hints Source: The Frugal
Gourmet On Our Immigrant Ancestors: Recipes you should
have gotten from your grandmother, Jeff Smith, ISBN
0-688-07590-8



- - - - - - - - - - - - - - - - - -