gypsy stew
This was a low cost staple when I was growing up, this is a no frills dish but it is comfort food for me. First time I made this here in Thailand for my wife, she was worried that olives were not going to be good in this, she was mistaken. She loved this dish. This is a simple, low ingredient dish much like Thai cooking. As a variant, top each serving with a fried egg.
►
yield
4 -6
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For gypsy stew
-
750 gground beef or ground pork, (1 1/2 lb)
-
1onion, diced
-
1 jargreen olives with pimento, sliced, (354 g/12 oz net weight)
-
2 cancondensed cream of mushroom soup, (10 1/2 oz / 298 g each)
-
pepper, as desired
-
toast, for serving
How To Make gypsy stew
-
1Add the beef or pork and the onion to a pot (I used pork), cook until no pink remains. Season with black pepper as desired while it is cooking. Drain off excess fat, place pot back on low heat. -
2Add soup and sliced olives.
-
3Mix everything together and heat through, stirring occasionally.
-
4Prepare toast, figure about 2-3 slices per serving. Tear up a few slices of toast on a plate and ladle mixture over the toast, enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT