Paprikagravy Recipes

PAPRIKA GRAVY

Paprika Gravy image

Begin your Hungarian cooking with this basic gravy. It celebrates paprika in a wonderful way. From The Frugal Gourmet, it can be used in Hungarian Stuffed Red Bell Peppers (http://www.justapinch.com/recipes/main-course/pork/hungarian-stuffed-red-bell-peppers.html) from the same cookbook.

Provided by Vicki Butts (lazyme)

Categories Gravies

Time 1h10m

Number Of Ingredients 12

Ingredients

1 1/2 Tbsp hungarian paprika
1 Tbsp oil or lard
1 clove garlic, chopped
1 c anaheim peppers, seeded and chopped
1 c onion, chopped
1/2 c tomatoes, chopped
1 tsp chicken bouillon
6 c beef stock, fresh or canned
1 c sour cream
3/4 c all purpose flour
freshly ground blac pepper, to taste
salt, to taste

Steps:

1. Heat a heavy 5-quart stove-top casserole and add the oil (or lard) and paprika. Cook over medium heat for a moment, then add the garlic, green pepper, onion and tomatoes.
2. Simmer for a few minutes until all is tender. Add the chicken base and beef stock along with the salt and pepper to taste. Cover and simmer for 30 minutes.
3. In a metal bowl mix the sour cream and flour together. Mix it well with a wire whip because you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream mixture, whipping it well.
4. Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps if you have any.
5. This recipe will make about 7 cups of gravy.

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