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Paprika Gravy

Paprika Gravy is a home-style recipe made with Anaheim Green Peppers, Cubanelle Peppers Chopped, Yellow Onion Peeled, Tomatoes Ripe Chopped, Beef Stock, and Sour Cream.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 6 cup
• 1 cup
• 3/4 cup

Method (preview)

1. 1

   Heat a 5 qt heavy stove-top casserole and add the lard and paprika.

2. 2

   Cook over medium heat for a moment and then add the garlic, green pepper, onion, and tomatoes.

3. 3

   Simmer for a few minutes until all is tender.

4. 4

   Add the chicken base and Beef Stock, along with the salt and pepper.

5. 5

   Cover and simmer for 30 minutes.

6. 6

   In a metal bowl, mix the sour cream and flour together.

7. 7

   Mix it well with a wire whip as you do not want lumps.

8. 8

   Add a cup of the gravy from the pot and quickly stir into the cream and flour with the whisk.

9. 9

   Remove the gravy from the heat and stir in the cream mixture, whipping it well.

10. 10

    Return to the heat and simmer, stirring often, for 15 minutes.

11. 11

    Strain the gravy and discard the solids... or lumps, if you have any.

12. 12

    Yields: 7 cups Hint: To render lard.

13. 13

    Place in a heavy kettle and add 1 cup of water.

14. 14

    Set over medium heat until all is boiling and then reduce heat to medium low.

15. 15

    Cook until the pork fat pieces have shrunk to small toasty bits and the fat is clear yellow, about 2 hours.

16. 16

    Allow the fat to cool and store it in glass jars in the refrigerator.

17. 17

    Hint: On the use of lard.