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Gravy: Paprika Gravy

Source of Recipe

Jeff Smith


List of Ingredients

1 1/2 tablespoons Hungarian paprika -- or to taste
1 tablespoon Oil or freshly rendered lard
1 Garlic clove -- chopped
1 cup Seeded and chopped Anaheim peppers -- see * Note
1 cup Onion -- chopped
1/2 cup Tomatoes, red ripe -- chopped
1 teaspoon Chicken base or chicken bouillon
6 cups Beef stock -- fresh or canned
1 cup Sour cream
3/4 cup All-purpose flour
Freshly-ground black pepper -- to taste
Salt -- to taste


Recipe

* 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.