Paprika Gravy

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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 ( from the same cookbook.

serves 7 cups
prep time 15 Min
cook time 55 Min
method Stove Top


  •   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

How To Make

  • 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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