Paprika Gravy

• 1 tablespoon freshly rendered lard or 1 tablespoon oil
• 1 1/2 tablespoons Hungarian paprika (to taste)
• 1 garlic clove, peeled and chopped
• 1 cup anaheim green peppers, seeded and chopped or 1 cup cubanelle pepper, chopped but not seeded
• 1 cup yellow onion, peeled and chopped
• 1/2 cup chopped ripe tomatoes
• 1 teaspoon chicken base or 1 teaspoon chicken bouillon
• 6 cups beef stock
• salt & freshly ground black pepper
• 1 cup sour cream
• 3/4 cup all-purpose flour

1. Heat a 5-quart heave 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. Cover and simmer for 30 minutes.
2. 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.
3. 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.
4. Strain the gravy and discard the solids -- or lumps, if you have any.

freshly rendered lard, paprika, garlic, anaheim green peppers, yellow onion, chopped ripe tomatoes, chicken base, beef stock, salt, sour cream, allpurpose flour

Taken from www.food.com/recipe/paprika-gravy-209120 (may not work)