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