Recipe: Paprika Gravy

Paprika Gravy
(7 servings)

1 tb Lard, freshly rendered or oil
1 1/2 tb Hungarian paprika, or more to taste
1 Garlic clove, peeled, chopped

1 c Anaheim green peppers, seeded, chopped or:
1 c Cubanelle peppers, chopped
1 c Yellow onion, peeled, chopped
1/2 c Tomatoes, ripe, chopped
1 tsp 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 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. Yields: 7 cups