This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Hungarian Paprika Gravy
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- #50767
Hungarians know their cold-weather comfort food. This spicy, creamy gravy is great poured over meatballs, mashed potatoes, and a hundred other savory staples.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon freshly rendered lard
1 1/2 tablespoon Hungarian paprika or more to taste
1 clove garlic, peeled and chopped
1 cup seeded & chopped Anaheim peppers or Cubanelle peppers
1 cup chopped yellow onion
1/2 cup chopped tomato
1 teaspoon chicken base (Such As Knorr)
6 cups beef stock
1 cup sour cream
1/4 cup flour
directions
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 to eliminate lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a 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.
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nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Beer makes batters better, meat more tender, and sauces more flavorful.
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