walnut gypsy stew
This is an olde pioneer recipe 1745-96 that I found. I haven't tried it yet but it looks like it would be tasty. Since walnut are just coming into season I thought it might be fun to try and post. " General Anthony Wayne (1745-96) was quoted as saying he never tired of this stew. He was a famous commander during the Revolutionary War who raised a volunteer regiment in 1776. This man was a hero of the storming and capture of Stony Point on July 15, 1779. He became known as "Mad Anthony," and stopped Indian uprisings in the West of 1794."
prep time
5 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 tablespoons butter
- 1 pound ground veal
- 2 tablespoons flour
- 1 cup milk
- AFTER THE ABIVE HAS COOKED ADD
- 3 tablespoons grated cheese
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons chopped walnuts
How To Make walnut gypsy stew
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Step 1Put the butter into a cast iron skillet and let it melt.
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Step 2Fry the ground veal until it is done. Stir in the flour and blend well.
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Step 3Now add the milk and stir as it heats. Add the cheese, stirring thoroughly until it is all melted. Lastly, blend in the salt, pepper and chopped walnuts. Serve while very hot.
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Step 4Note: Add any vegetables you want.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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