Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gypsy gravy. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Giblet gravy, a gravy made with the choicest pieces of the bird, is the queen of gravies. So full of wonderful flavor from the giblets and drippings. Gypsy Divers is the largest SCUBAPRO dealer in the Carolinas.
To begin with this particular recipe, we must prepare a few components. You can have gypsy gravy using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gypsy Gravy:
- Get 3 tbsp Olive Oil
- Make ready 5 clove Garlic, minced
- Make ready 1 Red Bell Pepper
- Prepare 1 Green Pepper
- Take 1 Large Onion
- Prepare 8 oz Fresh Sliced Mushrooms
- Prepare 1 tbsp Paprika
- Make ready 1/2 cup Red Wine
- Take 1 1/2 cup Beef Stock
- Make ready 2 tbsp Tomato Paste
- Take 2 tsp Chili Paste
- Take 1 **** A little brown Sugar may be added if you prefer a sweeter gravy!!
- Make ready 1 Salt and Pepper, to taste
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Instructions to make Gypsy Gravy:
- Heat olive oil in a pan and add minced garlic. Sweat the garlic justi until you smell it! DON'T BURN It!
- Cut your peppers into strips and your onions into wedges.
- Add all your veggies to pan and cook until tender.
- Add the wine, beef stock paprika, chili paste and tomato paste. Stir and simmer until gravy thickens and flavors combine. A little more tomato paste may be added if needed to thicken
- Enjoy!
It's the last thing they see before they go to their graves with a smile on their lips and an arrow through their hearts. The Gypsy is so alluring that hundreds of acts of heroism (and foolishness) have been performed in her name. Everybody loves the Gypsy's dancing, especially her enemies. It's the last thing they see before they go to their graves with a smile on their lips and an arrow through their hearts. The Gypsy is so alluring that hundreds of acts of heroism (and foolishness) have been performed in her name.
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