Paprika Gravy
Yield
7 cupsPrep
20 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lard
freshly rendered, or oil |
|
| 1 ½ | tablespoons |
paprika
or more to taste |
|
| 1 | each |
garlic cloves
peeled, chopped |
|
| 1 | cup |
anaheim chilies
seeded, chopped, or 1 cup cubanelle peppers, chopped |
|
| 1 | cup |
yellow onion
peeled, chopped |
|
| ½ | cup |
tomatoes
ripe, chopped |
|
| 1 | teaspoon |
chicken broth
|
|
| 6 | cups |
beef stock
prefer veal stock if possible |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | cup |
sour cream
|
|
| ¾ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lard
freshly rendered, or oil |
|
| 23 | ml |
paprika
or more to taste |
|
| 1 | each |
garlic cloves
peeled, chopped |
|
| 237 | ml |
anaheim chilies
seeded, chopped, or 1 cup cubanelle peppers, chopped |
|
| 237 | ml |
yellow onion
peeled, chopped |
|
| 118 | ml |
tomatoes
ripe, chopped |
|
| 5 | ml |
chicken broth
|
|
| 1.4 | l |
beef stock
prefer veal stock if possible |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
sour cream
|
|
| 177 | ml |
all-purpose flour
|
|
Directions
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.
