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  • Paprika Gravy

    OK, so I found this... funny I don’t ever recall this stuff being made growing up, but apparently it’s used for many dishes. The gravy for paprikash is made as part of the dish, as well as paprikas potatos.

    Well, anyway..I’m gonna try this out on some breaded poke chops I think :{) Pretty big yield tho. Sigh.. have to quarter it. Wish it was in grams

    1 Tbsp Freshly Rendered Lard
    1 1/2 Tbsp Hungarian Paprika Or More To Taste
    1 Clove Garlic -- Peeled And Chopped
    1 Cup Seeded & Chopped Anaheim Peppers -- Or
    1 Cup Chopped & Unseeded Cubanelle
    1 Cup Chopped Yellow Onion
    1/2 Cup Chopped Tomato
    1 Tsp Chicken Base Such As Knorr
    6 Cups Beef Stock
    1 Cup Sour Cream
    1/4 Cup flour

    This is a basic gravy which will be used in several of the Hungarian
    recipes I will be posting from this wonderful book. Yield is 7 cups

    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. Simmer for a few minutes until all is tender. Add
    the chicken base and beef stock along with salt and pepper to taste.
    Cook and simmer for 30 minutes.

    In a metal bowl, mix the sour cream and flour together. Mix it well with
    a wire whisk as do not want lumps. Add a cup of the grave from the pot
    and quickly stir it into the cream and flour with a whisk. Remove the gr
    avy 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.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Sounds good! Here you go Rich!
    1 Tbsp Freshly Rendered Lard - 12.8g
    1 1/2 Tbsp Hungarian Paprika Or More To Taste - 12.7g
    1 Clove Garlic -- Peeled And Chopped - 9 grams per Tbs
    1 Cup Seeded & Chopped Anaheim Peppers -- Or - (5g per tbs dried) 80g
    1 Cup Chopped & Unseeded Cubanelle - (5g per tbs dried) 80g
    1 Cup Chopped Yellow Onion - 135g
    1/2 Cup Chopped Tomato - 114.28g
    1 Tsp Chicken Base Such As Knorr - 5.34g
    6 Cups Beef Stock - 48 oz or 1371.4g
    1 Cup Sour Cream - 8.11 oz or 231.7g
    1/4 Cup flour - 31.25g
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #3
      How very Hunky of you...
      Craig
      sigpic

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      • #4
        Sounds good!!
        Brian

        Certified Sausage & Pepper Head
        Yoder YS640
        Weber Genesis
        Weber 18.5" Kettle
        Weber Performer
        Misfit # 1899

        sigpic

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        • #5
          Why thank you! :{)
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Do you suppose you could just make the full batch & then freeze smaller useable portions?
            .

            Not to mention the occasional campfire

            My --->
            Paul

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            • #7
              Originally posted by THE ICEMAN View Post
              Do you suppose you could just make the full batch & then freeze smaller useable portions?
              I have never found anything with sour cream to freeze well. Stuff breaks bad...
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Originally posted by THE ICEMAN View Post
                Do you suppose you could just make the full batch & then freeze smaller useable portions?
                That's what I was gonna ask... not sure how it wood hold up tho... Sounds damn delicious!


                Drinks well with others



                ~ P4 ~

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                • #9
                  yup. best do a test run before ruining a whole meal. trust me, been there, done that...
                  sigpic

                  Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                  • #10
                    that has some flavor i like Hunky Cat Daddy!
                    Sunset Eagle Aviation
                    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                    • #11
                      Sounds mighty fine Rich!
                      jeanie

                      http://cowgirlscountry.blogspot.com/

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