(Makes 7 Cups)
1 tblsp freshly rendered lard (or shortening)
1+½ tablespoon Hungarian paprika or more to taste
1 clove garlic, peeled and chopped
1 cup seeded & chopped Anaheim peppers or Cubanelle peppers
1 cup chopped yellow onion
½ cup chopped tomato
1 teaspoon better than bouillon chicken base
6 cups beef stock
1 cup sour cream
¼ cup flour
Heat a 5 quart 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 salt and pepper to taste. Cook and simmer for 30 minutes.
In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whisk to eliminate lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a 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.