Walnut Gypsy Stew Food

WALNUT GYPSY STEW

Steps:

• Put the butter into a cast iron skillet and let it melt.
• Fry the ground veal until it is done. Stir in the flour and blend well.
• Now 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.
• Note: Add any vegetables you want.

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.

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.

HIGHLAND BEEF WITH PICKLED WALNUTS & PUFF PASTRY TOPS

Steps:

• Up to three days before, make the pastry puffs. Preheat the oven to fan 180C/conventional 200C/ gas 6. On a lightly floured surface, roll out the pastry a little thinner and stamp out sixteen 6cm rounds. Put the rounds on a baking sheet and brush with the egg. Sprinkle with salt and bake in the oven for 5-7 minutes or until puffed and golden brown. Cool on a wire rack, then store in an airtight container until ready to serve.
• Make the stew. Put the beef, garlic and bay leaf in a large non-metallic bowl and pour in the stout. Cover and leave to marinate in the fridge for at least an hour, preferably overnight.
• Preheat the oven to fan 130C/ conventional 150C/gas 2. Drain the meat and pat dry on kitchen paper. Set aside the marinade liquid.
• Heat both half the butter and oil in a large lidded ovenproof casserole. Over a high heat, brown the beef in batches until each piece is sealed and dark brown. Remove the meat with a slotted spoon as you go. Set aside.
• Wipe the dish with kitchen paper, melt the remaining butter and oil and fry the bacon and onions for 10-15 minutes until the onions are golden brown, very soft and well reduced.
• Stir in the flour until blended, add the port and reserved marinade and return the beef to the dish. Bring to the boil, cover with a tight-fitting lid and cook in the oven for 2½ -3 hours or until the meat is very tender (no need to season). Cool, put in a large sealed container and store in the fridge, or freeze for up to 1 month.
• To serve, return to the casserole and bring slowly to the boil (if frozen, defrost and continue as above). Add pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through the parsley. Re-heat the pastries at fan 180C/ conventional 200C/gas 6 for 3-4 minutes. To serve, ladle into bowls, top with a couple of pastry puffs and sprinkle with a little chopped parsley.

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.