1 1/2 tablespoons Hungarian paprika, or more to taste
1 Garlic clove, peeled, chopped
1 cup Anaheim green peppers, seeded, chopped or:
1 cup Cubanelle peppers, chopped
1 cup Yellow onion, peeled, chopped
1/2 cup Tomatoes, ripe, chopped
6 cups Beef stock
Salt to taste
Pepper to taste
1 cup Sour cream
3/4 cup Flour, all-purpose
Strain the gravy and discard the solids ... or lumps, if you have any.
Tell your butcher you want fresh pork fatback, coarsely chopped, for rendering. Get 2 or 3 pounds. Place in a heavy kettle and add 1 cup of water. Set over medium heat until all is boiling and then reduce heat to medium low. Cook until the pork fat pieces have shrunk to small toasty bits and the fat is clear yellow, about 2 hours. Allow the fat to cool and store it in glass jars in the refrigerator. Hint: On the use of lard.
I have very mixed feelings about fooling around with Grandma's recipes.