How To make Paprika Gravy
1 tb Lard, freshly rendered or
-oil 1 1/2 tb Hungarian paprika, or more
-to taste 1 Garlic clove, peeled,
-chopped 1 c Anaheim green peppers,
-seeded, chopped -or: 1 c Cubanelle peppers, chopped
1 c Yellow onion, peeled,
-chopped 1/2 c Tomatoes, ripe, chopped
1 ts Chicken base, knorr prefered
- or chick bouillon 6 c Beef stock
Salt to taste Pepper to taste 1 c Sour cream
3/4 c Flour, all-purpose
Heat a 5 qt 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 the salt and pepper. Cover and simmer for 30 minutes. 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. 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, if you have any. Yields: 7 cups Hint: To render lard. 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. Lard purchased from the market is not as flavorful. 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. Where she used lard, you and I should certainly feel free to substitute some other kind of oil... but we must admit that the final flavor will not be the same. Perhaps we should have it just once in a while. Recipe & Hints Source: The Frugal Gourmet On Our Immigrant Ancestors: Recipes you should have gotten from your grandmother, Jeff Smith, ISBN 0-688-07590-8
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Chicken and Spinach in Paprika Sauce
Chicken and Spinach in Creamy Paprika Sauce is a hearty, but easy chicken recipe that the whole family will love! It’s amazing in flavor because of dry white wine and sauted garlic. I also love the delicious paprika sauce! It is so creamy and buttery, with just a mild tang from the fresh lemon juice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 330kcal
Nutrition per serving:
Calories: 330kcal | Carbohydrates: 6g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 128mg | Sodium: 726mg | Potassium: 624mg | Fiber: 1g | Vitamin A: 51.7% | Vitamin C: 19.1% | Calcium: 5.1% | Iron: 7.8%
Schnitzel mit Paprika-Rahm Sauce (Rezept) || Schnitzel with Paprika Cream Sauce || [ENG SUBS]
Schnell & einfach ein Schnitzel mit selbstgemachter Paprika-Rahm Sauce kochen. || How to cook a simple & easy Schnitzel with Paprika-Cream Sauce.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 4 Personen: || Ingredients for 4 servings:
•2 Schweineschnitzel á 250 Gramm (aus der Oberschale) || pork cutlets from the gammon slipper (250 grams each)
•500 Gramm Paprika || 500 grams paprika
•400 Milliliter Gemüsefond || 400 milliliters vegetable stock
•1 Becher Sahne || 1 cup cream
•1 Zwiebel || 1 onion
•1 Knoblauchzehe || 1 clove of garlic
•2 Esslöffel Ajvar || 2 tablespoons ajvar
•1 Teelöffel Paprikapulver (edelsüß) || 1 teaspoon sweet paprika powder
•1 Teelöffel geräuchertes Paprikapulver || 1 teaspoon smoked paprika powder
•Mehl, Paniermehl & 2 Eier für die Panierstraße || Flour, breadcrumbs & 2 eggs for the coating street
•Öl zum Anbraten || Oil for frying
•Zucker || Sugar
•Salz & Pfeffer || Salt & pepper
Küchenhelfer || Kitchen gadgets:
•Grosse Pfanne || Large pan
•Frischhaltefolie || Cling film
•Fleischklopfer || Meat hammer
•3 Teller oder Schalen für die „Panierstraße“ || 3 plates or bowls for the coating street
•Küchenpapier || Kitchen paper
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachkochen ;) || Enjoy cooking ;)
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Veggies in Peri Peri Sauce with Herbed Brown Rice Recipe | Chef Sanjyot Keer | Your Food Lab
Written recipe for Veggies in peri peri sauce with herbed brown rice
Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 6
For peri peri mix
Ingredients:
• Red chilli powder 1 tbsp
• Garlic powder 1 tsp
• Black salt 1 tsp
• Powdered sugar 1 tsp
• Cinnamon powder ½ tsp
• Dried Oregano 1 tsp
• Ginger powder 1 tsp
Method:
• Mix all the spices, it can be stored in jar keeping it in a cool, dry and hygienic place.
For veggies in peri peri sauce
Ingredients:
• Oats 4 tbsp
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Milk 300 ml
• Salt to taste
• Peri peri mix 3 tbsp
• Veggies:
1. Carrots ½ cup (diced)
2. Sweet corn ½ cup
3. Broccoli florets ½ cup (blanched)
4. Red bell pepper ½ cup (small diced)
5. Mushroom ½ cup (sliced)
• Paneer 150 gm (cubes)
• Parsley 1 tbsp (chopped)
Methods:
• Grind the oats in a grinder to make a fine oats powder.
• Set a deep pan or wok on medium heat, add oil, oats powder and cook it for a minute, add garlic and sauté for a minute, add milk slowly and gradually and whisk well ensuring no lumps, cook for 3-4 minutes.
• Add salt to taste, peri peri mix, stir and cook for 2-3 minutes, add veggies, stir and cook for 5-7 minutes, add paneer, stir gently and cook for 2-3 minutes.
• Add freshly chopped parsley and serve hot with herbed brown rice.
For herbed brown rice.
Ingredients:
• Olive oil 1 tbsp
• Mixed herbs 1 tbsp
• Parsley 3 tbsp (chopped)
• Cooked brown rice 2 cups
Ingredients:
• Set a pan on high heat, add oil, mixed herbs and freshly chopped parsley, sauté for few seconds and add the cooked brown rice.
• Stir & cook for 2-3 minutes and serve hot with hot veggies in peri peri sauce.
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Pork Paprikash: Pork in Paprika Sour Cream Gravy | Easy recipe by BayevsKitchen
Paprikash is a Hungarian dish in which pieces of meat (and sometimes vegetables) are stewed in sour cream (sometimes cream) with lots of sweet paprika and onions. To cook pork in sour cream sauce with paprika, first of all I suggest frying it to get a nice ruddy crust, and then bring it to readiness by stewing. Then all that's left is to add sour cream and thicken the sauce with flour.
Speaking of sauce, be sure to stock up on bread, fry it in a pan (if you like), and get ready for a sauce fight between the guests. It's so good that the meat takes a back seat. I seriously think that even if you serve the sauce and bread alone, no one will get too upset.
⏱ Cooking time — 45 minutes overall. Includes 25 minutes of preparation and cooking + 20 minutes unattended.
???? Ingredients:
✔️ 4 pork chops
✔️ 1 onion (large or 2 medium-sized)
✔️ 30 g butter
✔️ 2 garlic cloves
✔️ 250 ml of vegetable or chicken stock (half a cube of stock dissolved in 250 ml of boiling water can be used, but you must be careful with the salt)
✔️ 300 g sour cream (30% fat content)
✔️ 1 tbsp. flour
✔️ 1 tbsp. paprika
✔️ salt
✔️ black pepper
✔️ neutral vegetable oil
????How to cook:
1️⃣ Chop the onion into small cubes and finely chop the garlic.
2️⃣ In a large frying pan heat neutral vegetable oil and fry the pork chops until crispy. Without finishing, remove the pork from the pan and set aside.
3️⃣ Add butter to the pan and melt. Add the onion and fry until soft, add the garlic and fry for another 1-2 minutes. Pour in the broth, decaramelize the pan and stir the contents.
4️⃣ Add paprika, stir. Return the pork chops to the skillet, cover, turn down the heat and cook for 10 minutes.
5️⃣ Remove the chops from the pan again and prepare the sauce. Add sour cream and 1 tbsp of flour to the pan, stir until smooth.
6️⃣ Serve the chops with the sour cream sauce and your favorite side dish.
???? Check full step-by-step recipe at the bayevskitchen.com/pork-paprikash/
Hähnchenbrust in einer cremigen Sauce mit Paprika. Einfaches und leckeres Abendessen.
Zutaten:
Olivenöl
Knoblauch - 3 Nelken
Paprika - 250 g.
Hühnerbrust - 500 g.
Salz
Schwarzer Pfeffer
süße Paprika
getrockneter Knoblauch
Olivenöl
Sahne - 200 g.
In der Sauce 12 - 15 Minuten garen
Guten Appetit!
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FISH IN PAPRIKA SAUCE (Hungarian Paprika Sauce) | by Chef by Night
Let's prepare together this amazing dish - Fish in paprika sauce!
Ingredients:
Fish:
- 1.5 lb Cod fillet, or another firm, white fish.
- Salt and white pepper to taste.
Potatoes:
- 2 Russet potatoes.
- Salt and pepper to taste.
- 1 TBSP Butter.
Sauce:
- 17 fl oz Heavy cream (500ml).
- 3 TBSP Paprika.
- 1/2 TSP Salt.
- 1/2 TSP White pepper.
- 1/4 TSP Saffron.
Method:
- Cut cod in smaller pieces to make six portions. Season it generously with salt and white pepper to taste.
- Peel the potatoes. Wash them. Pat them dry. Slice them with a knife (0.5-inch thickness).
- In a bowl, add the heavy cream, paprika, salt, white pepper, saffron, and whisk the ingredients to incorporate.
- Melt butter in a medium frying pan. Add the potato slices, and season with salt and pepper to taste. Let them for 5 minutes each side.
- Place the potato slices into a baking pan.
- Add olive oil, place the fish and let them cook for 3 minutes. Flip the fillets and cook for one more minute.
- Place the fillets on top of the potato slices.
- Add the sauce into the pan, deglaze it using a silicone spatula, and cook for 3 minutes.
- Spread the sauce over the fish fillets and the potato slices.
- Cover the baking pan with aluminum foil.
- In a preheated oven (350F), bake it for 25 minutes.
I hope you all enjoy this recipe and if you make it, tag me on Instagram.
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