U-Boat Recipes: German Paprika Gravy

     As I go through with this project I have to ask myself what ingredients were available at that particular point in the voyage.  Since this a day 1 recipe, it is safe to say that sour cream was available as opposed to day 15 where it would have been tinned evaporated milk.  I don't know if I will be coming back to this recipe later so I will write it as both fresh ingredients and preserved.




     This is a fairly typical gravy usually served with pork schnitzel.  Here I serve it over plain pan fried pork chops and some fried potatoes.

Paprika Gravy

1 1/2 T cornstarch

1 1/2 T cold water

1 tsp smoked paprika

1 tsp Hungarian sweet paprika

salt and black pepper to taste

1 c chicken broth

1/4 c sour cream (or 1/4 c evaporated milk or media crema)

     In a small saucepan combine paprika, salt , pepper and chicken stock, bring to a boil.  In small glass, mix the cornstarch and cold water until smooth.  When stock mixture is boiling whisk in the cornstach slurry and return to a low boil before removing from heat.  Whisk in sour cream (or alternative) before service.

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