Gypsy Stew II
Gypsy Stew II
I took the Gypsy Stew I grew up with a bit further, and made this with ground pork instead of beef and added some other ingredients. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1-1¼ kilos ground pork, (2 - 2 1/2 lbs)
- 4 shallots, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, smashed and chopped
- 1 can button mushrooms, drained, sliced (or use fresh)
- 1-1½ cups green olives with pimento, sliced
- 2-3 cans condensed cream of mushroom soup, Shortcut
- 1 tablespoon extra light olive oil, or as needed
- toast, pasta, or rice, prepared, for serving
Instructions
- In a pot, heat a tablespoon of olive oil, when hot, add the shallots and bell peppers. Saute until the shallots are translucent and the peppers are tender. Add the garlic and saute for another 30 seconds.
- Add the ground pork and cook until no longer pink, stirring often and breaking up meat a bit as well. Drain fat.
- Add mushrooms, soup, and olives, and mix together. Reduce heat to low and simmer for about 15-20 minutes or until heated through. For a more soupy stew, use 3 cans of soup and for a thicker stew use 2 cans of soup.
- Serve over rice, pasta, or toast.
Notes
Ground pork will run about 150-170 Baht per kilo. The soup is 54 Baht or so per can, not a $1 dollar meal but very inexpensive and will last 2 people several days.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Top each serving with a fried egg. 2. This is an easy recipe to use canned ground pork to in order to cut down cooking time, simply add the drained pork after the onion and pepper is sautéed, break it up and let it heat through then continue with the remaining steps.
My modification of my Mom's recipe by Lee Thayer. Thailand.
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