| 1 | Heat a 5 qt heavy stove-top casserole and add the lard and paprika. |
| 2 | Cook over medium heat for a moment and then add the garlic, green pepper, onion, and tomatoes. |
| 3 | Simmer for a few minutes until all is tender. |
| 4 | Add the chicken base and beef stock, along with the salt and pepper. |
| 5 | Cover and simmer for 30 minutes. |
| 6 | In a metal bowl, mix the sour cream and flour together. |
| 7 | Mix it well with a wire whip as you do not want lumps. |
| 8 | Add a cup of the gravy from the pot and quickly stir into the cream and flour with the whisk. |
| 9 | Remove the gravy from the heat and stir in the cream mixture, whipping it well. |
| 10 | Return to the heat and simmer, stirring often, for 15 minutes. |
| 11 | Strain the gravy and discard the solids ... |
| 12 | Or lumps, if you have any. |
| 13 | Yields: 7 cups hint: to render lard. |
| 14 | Yes, i know this is heresay in our time, but if you want the real flavor of grandma"s cooking you must render your own lard. |
| 15 | Lard purchased from the market is not as flavorful. |
| 16 | Tell your butcher you want fresh pork fatback, coarsely chopped, for rendering. |
| 17 | Get 2 or 3 pounds. |
| 18 | Place in a heavy kettle and add 1 cup of water. |
| 19 | Set over medium heat until all is boiling and then reduce heat to medium low. |
| 20 | Cook until the pork fat pieces have shrunk to small toasty bits and the fat is clear yellow, about 2 hours. |
| 21 | Allow the fat to cool and store it in glass jars in the refrigerator. |
| 22 | Hint: on the use of lard. |
| 23 | I have very mixed feelings about fooling around with grandma"s recipes. |
| 24 | Where she used lard, you and i should certainly feel free to substitute some other kind of oil... |
| 25 | But we must admit that the final flavor will not be the same. |
| 26 | Perhaps we should have it just once in a while. |
| 27 | Recipe & hints |
