Zafrig

         Yield: 1 Batch
Categories: Sauces

1/3 c Lard or oil 1/2 lg Yellow onion 1/3 c Flour 1 tb Paprika Melt 1/3 to 1/2 cup lard (or use oil or like quantity) over medium heat. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent. Add 1/3 to 1/2 cup flour and stir constantly until flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate). Serve in large soup bowls and have plenty of French bread on hand. This is a meatless main course, serve at least once a week in Jugoslavia. The Zafrig is also used in boiled pinto beans with smoked ham hocks. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias