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gypsy stew

LeeNST avatar
Recipe by
Lee Thayer
@LeeNST
Nakhon Si Thammarat

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 g
    ground beef or ground pork, (1 1/2 lb)
  • 1
    onion, diced
  • 1 jar
    green olives with pimento, sliced, (354 g/12 oz net weight)
  • 2 can
    condensed cream of mushroom soup, (10 1/2 oz / 298 g each)
  • pepper, as desired
  • toast, for serving

How To Make gypsy stew

  • 1
    Add 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.
  • 2
    Add soup and sliced olives.
  • 3
    Mix everything together and heat through, stirring occasionally.
  • Gypsy Stew served over toast.
    4
    Prepare 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.
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