paprika gravy
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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.
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yield
7 cups
prep time
15 Min
cook time
55 Min
method
Stove Top
Ingredients For paprika gravy
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1 1/2 Tbsphungarian paprika
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1 Tbspoil or lard
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1 clovegarlic, chopped
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1 canaheim peppers, seeded and chopped
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1 conion, chopped
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1/2 ctomatoes, chopped
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1 tspchicken bouillon
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6 cbeef stock, fresh or canned
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1 csour cream
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3/4 call purpose flour
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freshly ground blac pepper, to taste
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salt, to taste
How To Make paprika gravy
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1Heat 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.
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2Simmer 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.
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3In 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.
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4Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps if you have any.
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5This recipe will make about 7 cups of gravy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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