*  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



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