Hungarian Paprika Gravy
This is a basic gravy which will be used in several of the Hungarian recipes I will be posting from this wonderful book. Yield is 7 cups
Heat a 5 quart 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 salt and pepper to taste. Cook and simmer for 30 minutes.
In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whisk as do not want lumps. Add a cup of the grave from the pot and quickly stir it into the cream and flour with a whisk. Remove the gr ave 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.