*  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
    1 1/2   tb           Hungarian paprika, or more
                         -to taste
    1                    Garlic clove, peeled,
    1       c            Anaheim green peppers,
                         -seeded, chopped
    1       c            Cubanelle peppers, chopped
    1       c            Yellow onion, peeled,
      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
       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
                    - - - - - - - - - - - - - - - - - -