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  Added: Mar 28, 2008  •  Visited (1493)  •  Print version Print this recipe (108)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Paprika Gravy
Begin your Hungarian cooking with this basic gravy. It celebrates paprika in a wonderful way. It is used many times in Hungarian section of, so you can see it is both necessary and versatile. You might make a double or triple batch right off the bat.

What You Need:
  • 1 tablespoon freshly rendered lard or oil
  • 1½ tablespoons Hungarian paprika or more to taste
  • 1 clove garlic, peeled and chopped
  • 1 cup seeded and chopped Anaheim green peppers or chopped but not seeded Cubanelle peppers
  • 1 cup peeled and chopped yellow onion
  • ½ cup chopped ripe tomatoes
  • 1 teaspoon chicken base or chicken bouillon
  • 6 cups Beef Stock or use canned
  • Salt and freshly ground black pepper to taste
  • 1 cup sour cream
  • ¾ cup all-purpose flour

  • How To Cook:
    1. Heat a 5-quart 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.

    2. 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.

    3. 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 and flour with the whisk.

    4. 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.

    To Make: about 7 cups
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Dairy » Sour Cream
    Dish » Sauces & Condiments


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