Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!news.bbnplanet.com!news.enteract.com!newsfeed.enteract.com!news.maxwell.syr.edu!howland.erols.net!infeed2.internetmci.com!newsfeed.internetmci.com!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: "Charlotte S. Lammers" Newsgroups: rec.food.recipes Subject: Paprika Gravy Followup-To: rec.food.cooking Date: 19 Jul 1997 06:02:38 -0600 Organization: pinehurst.net Lines: 40 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <33CD20A4.73F8@pinehurst.net> Reply-To: "Charlotte S. Lammers" NNTP-Posting-Host: mack.rt66.com > From: "Carol J. Phillips" > I am looking for a Hungarian Paprika Gravy that was demonstrated on the > Frugel Gourmet show aired on 6/28/97. I have searched my numerous > cookbooks and was unable to find anything similar. Thanks From The Frugal Gourmet On Our Immigrant Ancestors: Paprika Gravy Makes about 7 cups. 1 Tbsp freshly rendered lard or oil 1 1/2 Tbsp Hungarian paprika 1 clove garlic, peeled and chopped 1 cup seeded/chopped Anaheim peppers or chopped/unseeded Cubanelle pepper 1 cup yellow onion, peeled/chopped 1/2 cup chopped ripe tomatoes 1 tsp. chicken base 6 cup beef stock (canned okay) 1 cup sour cream 3/4 cup flour Heat a 5 qt. heavy stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add garlic, pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and beef stock, along with salt and pepper to taste. 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 it into the cream mixture with a whisk. Remove gravy from heat and stir in the cream mixture, whipping well. Return to heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps, if you have any. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.