Paprika Gravy

• 1 tablespoon lard freshly rendered or oil
• 1 1/2 tablespoons hungarian paprika or more to taste
• 1 garlic clove peeled, chopped
• 1 cup green peppers Anaheim, seeded, chopped or:
• 1 cup cubanelle peppers chopped
• 1 cup yellow onion peeled, chopped
• 1/2 cup tomatoes ripe, chopped
• 1 teaspoon chicken base knorr prefered or chick bouillon
• 6 cups beef stock
• salt to taste
• pepper to taste
• 1 cup sour cream
• 3/4 cup flour all-purpose

1. 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 the 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 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.

lard freshly, hungarian paprika, garlic, green peppers, cubanelle peppers, yellow onion, tomatoes, chicken base knorr, beef stock, salt, pepper, sour cream, flour

Taken from www.yummly.com/recipe/Paprika-Gravy-1667364 (may not work)