Gypsy Stew Recipes

ANDALUSIAN GYPSY STEW

Steps:

• Heat the olive oil in a Dutch oven on medium-high heat. Pat the pork cubes with paper towels to dry (this will enable browning). Fry the cubes of pork on all sides until nicely browned. Remove and set aside. Fry bones until the meat on them is browned. Remove and set aside. Fry the ground sausage until no longer pink. Add the onions and saute until translucent. Add the garlic and saute for another minute.
• Return the pork and pork bones to the Dutch oven and fill with water just until the meat is barely covered. Add the bouillon cubes and paprika. Bring to a boil, reduce heat to low, cover, and simmer for one hour.
• Add the pumpkin, beans, tomatoes, almonds, bread crumbs, and red wine vinegar. Return to a boil, reduce the heat to low, cover and simmer for another 20 minutes. Add the Swiss chard and pears and continue to simmer for 10-15 minutes. Add salt to taste.
• Serve immediately with crusty bread.

GYPSY CHICKEN STEW

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.

GYPSY STEW

Steps:

• Brown ground beef or pork in a pot along with the chopped onion, season with salt and pepper to taste, drain off fat.
• Add soup and sliced olives and mix. Heat through at a simmer.
• Prepare some toast. Shred toast on a plate and ladle mixture over the toast and enjoy.

GYPSY STEW -- MIDWEST 1960S VERSION

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.