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
We can follow the history of `recipes` way back into distant history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient recipes were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a few documents which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and desserts, something we still use today. Aspicius also describes how the ancient Romans made use of many herbs and spices, including some that we all recognise for example thyme, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new herbs and spices led to an increase in recipe books, many of which still exist in academic collections. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Paprika Gravy recipe.
