*  Exported from  MasterCook  *
                          Hungarian Paprika Gravy
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 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.  
 REG4 shared by Sheryl Donner, Iowa City
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