Gypsy Stew Midwest 1960s Version Recipes

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GYPSY STEW -- MIDWEST 1960S VERSION

This is cheap, quick, not-necessarilly heathy, definitely politically incorrect, classless, even tacky, but really delicious--especially for kids. Actually, this is probably the first and original "hamburger helper." As a child, we always looked forward to Gypsy Stew when camping--be it at national parks or canoe trips on Spoon River. You'll note in the photo the presence of a bit of barley. That is one of many potential additions to the base recipe; I simply added a 1/4 cup water and a tablespoon of "quick" barley. The recipe begs for imagination. Everything I've said about this stuff is spot on, and indeed constitutes "bumkin eats" its best; but, I bet you can't eat it and not like it.

Provided by David S 2

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4



Gypsy Stew -- Midwest 1960s Version image

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.

Nutrition Facts : Calories 315.7, Fat 15.3, SaturatedFat 5.3, Cholesterol 76.1, Sodium 1077.7, Carbohydrate 17.2, Fiber 1.2, Sugar 5.8, Protein 26.3

1 lb hamburger
1 medium onion, diced
2 (10 1/2 ounce) cans campbell's vegetable soup, the ABC stuff
1/4 teaspoon pepper (to taste)

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