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Hungarian Paprika Gravy

  • 1 Tbsp Freshly Rendered Lard
  • 1 1/2 Tbsp Hungarian Paprika Or More To Taste
  • 1 Clove Garlic -- Peeled And Chopped
  • 1 Cup Seeded & Chopped Anaheim Peppers -- Or
  • 1 Cup Chopped & Unseeded Cubanelle
  • 1 Cup Chopped Yellow Onion
  • 1/2 Cup Chopped Tomato
  • 1 Tsp Chicken Base Such As Knorr
  • 6 Cups Beef Stock
  • 1 Cup Sour Cream
  • 1/4 Cup flour
  • 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.


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