Paprika Gravy
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Paprika Gravy
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Last updated 6/12/2012 12:47:42 AM. Recipe ID 8520. Report a problem with this recipe.
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      Title: Paprika gravy
 Categories: Ethnic
      Yield: 7 Servings
 
      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 ts 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
 




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Recipe ID 8520 (Apr 03, 2005)

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