1 tbsp lard, freshly rendered or oil
1 1/2 tbsp hungarian paprika, or more to taste
1 garlic clove, peeled, chopped
1 cup anaheim green peppers, seeded, chop, ped or:
1 cup cubanelle peppers, chopped
1 cup yellow onion, peeled, chopped
1/2 cup tomatoes, ripe, chopped
1 tsp chicken base, knorr prefered or ch, ick bouillon
6 cup beef stock
1 salt to taste
1 pepper to taste
1 cup sour cream
3/4 cup flour, all-purpose
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. Yields: 7 cups Hint: To render lard.
Yes, I know this is heresay in our time, but if you want the real
flavor of Grandma's cooking you must render your own lard. Lard
purchased from the market is not as flavorful.
Tell your butcher you want fresh pork fatback, coarsely chopped,
for rendering. Get 2 or 3 pounds. Place in a heavy kettle and add 1
cup of water. Set over medium heat until all is boiling and then
reduce heat to medium low. Cook until the pork fat pieces have shrunk
to small toasty bits and the fat is clear yellow, about 2 hours.
Allow the fat to cool and store it in glass jars in the refrigerator.
Hint: On the use of lard.
I have very mixed feelings about fooling around with Grandma's
recipes. Where she used lard, you and I should certainly feel free to
substitute some other kind of oil... but we must admit that the final
flavor will not be the same. Perhaps we should have it just once in a
while. Recipe & Hints Source: The Frugal Gourmet On Our Immigrant
Ancestors: Recipes you should have gotten from your grandmother, Jeff
Smith, ISBN 0-688-07590-8
Servings: 7 servings
Paprika Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in truth as far back as early Egypt, and possibly even further. However, in the main part, these ancient cook books were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to academics is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. During the time of the Romans a roman called Apicius created a collection of scripts which described recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the Romans made use of many herbs, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Over the next few hundred years, the upper classes tried to offer the most extravagent meals, and as a result cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes common in their social group. When we get to the 20th century, cookery books are starting to become popular mostly as a result of increased literacy, more free time and having more disposable income. The arrival of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Paprika Gravy recipe.
