Ingredients for Paprika Gravy
- Freshly Rendered Lard
- Hungarian Paprika
- Garlic Clove
- Green Peppers
- Yellow Onion
- 1 cup chopped tomatoes (fresh or canned)
- 2 tablespoons chicken base
- 4 cups beef stock
- Salt & Freshly Ground Black Pepper
- 1 cup sour cream
- All Purpose Flour
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How to Make Paprika Gravy
- Heat 4 tablespoons of lard in a 5-quart heavy-bottomed stovetop casserole over medium heat.
- Add 2 tablespoons of paprika and cook for 1 minute, stirring constantly, until fragrant.
- Add 2 cloves minced garlic, 1/2 cup chopped green bell pepper, 1/2 cup chopped yellow onion, and 1 cup chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until softened.
- Stir in 2 tablespoons chicken base, 4 cups beef stock, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes.
- In a separate metal bowl, whisk together 1 cup sour cream and 2 tablespoons all-purpose flour until smooth and no lumps remain.
- Gradually whisk in 1 cup of the hot gravy from the pot into the sour cream mixture, ensuring it is fully incorporated.
- Remove the casserole from the heat and gently stir in the sour cream mixture, whisking constantly until smooth.
- Return the casserole to low heat and simmer for 15 minutes, stirring frequently, until thickened.
- Strain the gravy through a fine-mesh sieve into a clean bowl, discarding the solids. (Optional: If you prefer a chunkier gravy, skip this step).
- Serve immediately over your favorite dish!
Nutrition Information (Approximate per serving)
Sodium
232 g
Sugar
88g
Fat
168g
Carbs
36g
