Gypsy Stew Midwest 1960s Version Recipes

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GYPSY STEW -- MIDWEST 1960S VERSION



Gypsy Stew -- Midwest 1960s Version image

This is cheap, quick, not-necessarilly heathy, definitely politically incorrect, classless, even tacky, but really delicious--especially for kids. Actually, this is probably the first and original "hamburger helper." As a child, we always looked forward to Gypsy Stew when camping--be it at national parks or canoe trips on Spoon River. You'll note in the photo the presence of a bit of barley. That is one of many potential additions to the base recipe; I simply added a 1/4 cup water and a tablespoon of "quick" barley. The recipe begs for imagination. Everything I've said about this stuff is spot on, and indeed constitutes "bumkin eats" its best; but, I bet you can't eat it and not like it.

Provided by David S 2

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb hamburger
1 medium onion, diced
2 (10 1/2 ounce) cans campbell's vegetable soup, the ABC stuff
1/4 teaspoon pepper (to taste)

Steps:

  • Crumble hamburger in skillet.
  • Add diced onion and let cook till meat is browned and onion translucent.
  • Drain excess fat if needed.
  • Add two cans Campbell's Vegetable Soup and combine to make stew. DO NOT DILUTE!
  • Add pepper to taste.
  • Serve with bread and butter.

Nutrition Facts : Calories 315.7, Fat 15.3, SaturatedFat 5.3, Cholesterol 76.1, Sodium 1077.7, Carbohydrate 17.2, Fiber 1.2, Sugar 5.8, Protein 26.3

VEGETARIAN IRISH STEW



Vegetarian Irish Stew image

Make and share this Vegetarian Irish Stew recipe from Food.com.

Provided by That is Dr House to

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

2 medium onions
1/4 cup unbleached flour
4 cups water
2 cups mushrooms, thickly sliced
1 cup carrots or 1 cup parsnip, sliced
1 cup turnips or 1 cup rutabaga
1 cup celery, diced
1/2 cup split red lentils
1/2 cup fresh parsley
1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
3 vegetable bouillon cubes
1 bay leaf
2 teaspoons marmite
1 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram
pepper
1 cup textured vegetable protein, chunks

Steps:

  • In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
  • Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
  • Taste and season.
  • Note: The turnips should be large dice. The carrots round sliced. You may use other yeast extract than marmite.
  • Also look in speciality or finer food stores for the Marmite. It is a British product. I find mine in Wegmans in PA/NY.

Nutrition Facts : Calories 117.4, Fat 0.5, SaturatedFat 0.1, Sodium 54, Carbohydrate 22.8, Fiber 7.3, Sugar 5.2, Protein 6.5

GYPSY STEW



Gypsy Stew image

Number Of Ingredients 16

2 (15-ounce) cans garbanzo or navy beans rinsed and drained
1 (10-ounce) package frozen leaf spinach
1 pound pork tenderloin or boneless skinless chicken breast half (opt)
2 (14 1/2-ounce) cans chicken broth
1 cup water
1 (14 1/2-ounce) can diced tomato
1 large (18 oz) sweet potato peeled and cubed
1 large onion chopped
1 yellow or red bell pepper seeded and chopped
2 teaspoons paprika
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon dried basil
1/4 teaspoon salt (opt)
8 grinds fresh ground black pepper
8 dashes cayenne pepper (opt)

Steps:

  • 1. 5 to 11 hours before serving: Add all ingredients to slow-cooker. 2. Cover and cook on LOW 10 to 11 hours or on high 5 to 6 hours until beans are tender. 3. Just before serving: For a delicious side dish, consider making Broccoli Salad with Dried Cherries. Serve with whole-wheat French bread. MENU: Gypsy Stew Broccoli Salad with Dried Cherries Whole-Wheat French Bread

Nutrition Facts : Nutritional Facts Serves

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