Gypsy Stew Recipes

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

Ingredients

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

GYPSY CHICKEN STEW

Gypsy Chicken Stew image

In his travels in Spain with the gypsies, Vincente Romero, the world famous flamenco dancer discovered this marvelous gypsy chicken stew. Vincente has impoved upon the quality and taste by adding green chiles.

Provided by Nat Da Brat

Categories Stew

Time 3h

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs broiler-fryer chickens, plus
4 -5 extra chicken breast halves
6 yellow onions, peeled and quartered
15 garlic cloves, peeled and halved
1 quart sherry wine
1 (16 ounce) can chicken broth
4 1/2 cups roasted & peeled fresh green chilies or 9 (4 ounce) cans whole green chilies
2 (24 ounce) cans whole tomatoes
3 teaspoons salt (or to taste)
1 lb monterey jack cheese

Steps:

Note: Never boil this stew, boiling will ruin it because of the sherry will cook out but on the other hand if it's not cooked enough, it will be bitter.
Put chicken, onions, garlic, half the sherry, and the both into a large, heavy soup or Dutch oven. If the liquid isn't enough to cover the other ingredients, add more broth or water. Cover the pot and simmer slowly for 1-1 ½ hours or until chicken is cooked.
Cut chiles into chunks. Using 2 forks, tear tomatoes apart and place in large bowl with chiles and their juices, to mingle together while chicken is cooking.
Remove cooked chicken and let cool enough so you can pick meat off bones. Add chiles, tomatoes, remaining sherry, salt, and chicken to the soup. Cover and simmer slowly for about an hour.
Cut chunks of cheese into cubes and place in bottom of individual serving bowls. Pour stew into each bowl; the heat will melt the cheese. Serve with Flour Tortillas and a side dish of guacamole or beans.

Nutrition Facts : Calories 661.5, Fat 25.1, SaturatedFat 10.3, Cholesterol 107.5, Sodium 829.1, Carbohydrate 20.3, Fiber 2.6, Sugar 8.3, Protein 31.1

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