Paprika Gravy

Paprika Gravy Recipe

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Vicki Butts (lazyme)


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 (Hungarian Stuffed Red Bell Peppers) from the same cookbook.


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7 cups
15 Min
55 Min
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 Paprika Gravy


  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.

Printable Recipe Card

About Paprika Gravy

Course/Dish: Gravies
Main Ingredient: Vegetable
Regional Style: Hungarian

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