SLUMGULLION RECIPE
Slumgullion! Beefaroni! American Chop suey! Whichever name you choose to call it, this easy American comfort food is made with a few basic ingredients; macaroni, ground beef, tomato sauce and some the spices.
Provided by Chichi Uguru
Categories Main Course
Number Of Ingredients 11
Steps:
- Sauté onions in 1 Tbsp of oil then add the ground beef and spice blend. Cook till no longer pink.
- Add the Tomato sauce stir and reduce heat to low and let beef sauce simmer for about 5 mins then turn off heat.
- Bring water to a boil and cook according to pasta instructions see my post on how to cook the perfect pasta for guidance.
- When pasta is cooked, drain with a colander then transfer back to pot.
- Pour the ground beef sauce into the pasta pot and mix to combine. You can serve it as is at this point or you can go further and top with some cheese and broil for 3-5 minutes until cheese melts.
- Sprinkle some chopped parsley on the top and serve.
Nutrition Facts : Calories 495 kcal, ServingSize 1 serving
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
- Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
SLUMGULLION RECIPE
Whether you know it as American goulash, American chop suey, or beefaroni, slumgullion is the ultimate Southern comfort dish that encompasses all the flavors and textures you'd want in a delicious beef goulash. This slumgullion recipe requires only 35 minutes, and it is incredibly flavorful and aromatic.
Provided by Michael Cook
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Heat up a tablespoon of olive oil in a large pot, preferably a non-stick one, over medium-high heat.
- Once the oil is hot, you can add the chopped onion and sauté it over medium-high heat until it becomes soft and translucent. If the onion starts burning, make sure to reduce the heat.
- Once the onion is ready, it is time to add the ground beef. Make sure to break it up using a wooden spoon and stir it into the sautéed onion.
- Season the onion and meat mixture with salt, pepper, garlic powder, onion powder, oregano, rosemary, and chili flakes. Then, combine everything together.
- It is important to cook the beef until it develops a golden brown color, as this process will release all the delicious meat juices and make the slumgullion that much more delicious.
- Once the meat is ready, you can pour in the tomato sauce and add bouillon for more flavor.
- Let the slumgullion cook on low for another 5-7 minutes. As we've mentioned, you can always choose to slow cook your American goulash if you'd like an even richer consistency and enhanced flavors.
- Also, remember to stir the slumgullion frequently to prevent it from burning and sticking to the bottom of the pot.
- Once the slumgullion is ready, it is time to add in your cooked pasta of choice, whether it be penne, rigatoni, gemelli, farfalle, spaghetti, or simple macaroni.
- Combine the pasta with the goulash, and then mix in the shredded cheddar cheese while it is still hot so the cheese melts.
- You can also add the cheese once you plate the slumgullion, as well as fresh parsley.
Nutrition Facts : Calories 403 kcal, Carbohydrate 52 g, Protein 20 g, Fat 12 g, SaturatedFat 4 g, Sodium 610 mg, Cholesterol 43 mg, Sugar 7 g, ServingSize 1 serving
SLUMGULLION
Ground beef, macaroni and tomato, great flavor and a quick cooking time.
Provided by KIDDIECOOK
Categories Main Dish Recipes Pasta
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in large saucepan.
- Meanwhile, in a large skillet, brown beef over medium heat; just before beef is browned, stir in onion.
- Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes. Cook over low heat, 10 to 15 minutes, or until heated through.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 52 g, Cholesterol 42.6 mg, Fat 12.9 g, Fiber 4.2 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 610.2 mg, Sugar 7.2 g
SLUM GULLIAN
My Grandma used to make this for me all the time. They made it when she was young. Quick and taste's good.
Provided by Erica_Hildebrand
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice steak against the grain into small strips.
- Brown in margarine and add Soya sauce.
- Cut carrots, onions and add with the mushrooms to the meat until meat is brown and vegetables are tender.
- Add soup and simmer for 20 minutes.
- Serve over mashed potatoes, pasta or rice.
Nutrition Facts : Calories 138.4, Fat 0.9, SaturatedFat 0.3, Sodium 779.3, Carbohydrate 31.2, Fiber 5.1, Sugar 16.1, Protein 4.5
SLUM GULLION
Make and share this Slum Gullion recipe from Food.com.
Provided by Skip Murray
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 3 quart dutch oven, brown and crumble hamburger.
- Drain off grease.
- Add all 3 cans of tomatos.
- Add garlic.
- Simmer 5 to 10 minutes untill heated thru.
- In a seperate sauce pan prepare Pasta according to package directions.
- Drain pasta and add to sauce mix, stir to mix.
- Garnish with chopped onion, and salt and pepper to taste.
- Serve with bread and butter on the side.
Nutrition Facts : Calories 656.1, Fat 20.9, SaturatedFat 7.7, Cholesterol 114.2, Sodium 1137.3, Carbohydrate 70.6, Fiber 7.1, Sugar 15.1, Protein 46.6
SLUM GULLION (THICK PORK STEW)
This is something my mother made for us when I was a kid. I have no idea where she got the recipe, nor why she called it Slum Gullion. I adapted it a bit. It's easy, easily adaptable and full of good stuff! I'm afraid it doesn't look beautiful, but you can't beat the goodness!
Provided by DivaDiane
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the pork sausage and the chopped onion in a large pot. No need to add oil for frying.
- Add the carrots, celery and potatoes, and mushrooms. Sautee for 5 minutes.
- Add creamed corn, sage and 1 cup of broth. Simmer for 20 minutes or until veggies are tender.
- Add remaining vegetables and simmer until tender.
- Add more broth if mixture gets too thick.
Nutrition Facts : Calories 744.1, Fat 26.3, SaturatedFat 9.4, Cholesterol 107.9, Sodium 1132.5, Carbohydrate 91.8, Fiber 13.1, Sugar 12.6, Protein 41.9
FUSION SLUMGULLION
Are you tiring a bit of the Food TV Recipe Syndrome as I am? By that comment, I mean all the redundant routines of olive oil, garlic, lemon juice, white wine, chicken breast, balsamic vinegar, etc. I love all those things but after a time, one's food can tend to take on the same flavors at every meal, regardless of what you've fixed. So, I fell back on my home cooking basics on this one and melded a recipe of my mother's with what we now know are American ethnic food themes. The end product: a great-tasting one-dish meal, any leftovers from which will disappear quickly. I hate wasting food, don't you? The central idea of this dish, which I have meticulously preserved, as I mentioned, originated with my own mother, Mary L. Crabtree, who frequently served this family favorite to us during the 1950s and '60s.... Slumgullion. Some say Slumgullion has an Irish origin, some would say it's Italian. The truth is that American Slumgullion is most likely a fusion of both. Slumgullion in its genesis was generically defined as a "watery stew" - that certainly does not describe, in the least, what my mom prepared for us. In fact, this particular Slumgullion doesn't resemble a stew at all - it's more akin to a form of Johnny Marzetti, only better, in my opinion, and prepared on the stovetop instead of in the oven. Mom's recipe was both delicious and hearty. And I should mention at this point that my family came directly from multiple generations of native Appalachians, and so, mom's recipe was inexpensive, used common local ingredients and, was very filling, all of which represent Appalachian cooking caveats and additionally, necessary for us to stay within a tight family budget. This recipe, as I have listed it, takes my mother's dish and incorporates it with a slight fusion influence of Cajun, Italian-American, midwestern, Tex-Mex and, of course, Appalachian fare. All but the Cajun facet are immediately apparent - a second look, though, will reveal the Cajun Holy Trinity of cooking: sautéed onions, celery, and green bell pepper. And if you think that I've gotten a bit wordy with the description of, and basis for, this recipe, it's because I want you to know how much research and testing I've put into it - it's not something that was simply "thrown together". Great thought was given to these ingredients, and many more which did not really benefit the dish and, thus, the dubious ingredients were eliminated from the recipe, a process which is often painful for any chef. But no one would have laughed harder at my efforts and description here than my own mom - because my mom DID throw things together and they always came out great. She was a natural-born chef but she was also a humble woman and would have demurred had you addressed her by that title. I would caution everyone who tries this one to not shortcut the method, (e.g., shocking the cooked pasta in cold water), or you might end up with Slumgullion Mush. And dee514's Italian Spices are integral to the dish - since they work great in pretty much anything Italian, (lasagna, spaghetti, etc.), make up a batch and you'll be very glad for it! To summarize this tome of a recipe description, I'll state that I tried to do the same thing with this recipe as Dvorak did with classical music when he wrote his New World Symphony (No. 9), if you are familiar with that notable piece. If not, give that monumental symphony a listen as you savor the robust flavor of Fusion Slumgullion along with some buttered white bread. As a final note, do not for a minute believe that this recipe will result in anything sophisticated because it's just plain good eatin', folks! Enjoy, my friends!
Provided by Bone Man
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, over medium-high heat, pour in the olive oil and sautee the onion, bell pepper, and celery until it begins to get tender, (about 12 minutes), then set it off the heat.
- In a large cooking pot, over high heat, boil the dried pasta, uncovered, in the 5 quarts of water and one teaspoon of the kosher salt until it reaches slight tenderness, (au dente). It is best to get the water boiling before adding in the pasta. Once the pasta boils, it should take about 10-12 minutes to achieve the desired tenderness but you must check it frequently by tasting it near the end of the cooking time. Once it is done, drain it and "shock" the pasta in ice cold water and then re-drain it. This keeps the pasta from becoming mushy later on.
- In a large cooking pot, over low heat, Mix together the browned and drained burger, the cooked (cooled) macaroni pasta and, the sauteed onion/pepper/celery. Add the chicken stock right away and bring to a low boil.
- Add all other ingredients, herbs, and spices -- bring the ingredients back to a low boil, (stirring carefully -- I use a large wooden spoon), and then reduce the heat to a low simmer and allow the blend to cook, covered, over very low heat, for about 30 minutes, until all flavors have integrated.
- Serve hot with buttered, sliced bread on the side.
- NOTE: Due mostly to the pasta and the tomatoes, this recipe uses a lot of salt -- if you are concerned about the saltiness of the dish, reserve one teaspoon of the kosher salt until the very end of cooking and add it as you think it is needed.
- Italian Spices Recipe (from dee514): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, and 1 tablespoon crushed red pepper flakes. Pulverize this blend a bit in a mortar and pestle or in a clean coffee grinder.
Nutrition Facts : Calories 451.7, Fat 18.8, SaturatedFat 6.5, Cholesterol 51.4, Sodium 1207.5, Carbohydrate 47, Fiber 4.2, Sugar 8.7, Protein 23.7
SLUMGULLION
This is a great Fall Family Dish and warming it over just makes it taste better. Family eating in shifts? No problem. Never have to toss out any and haven't found anyone who doesn't like it. It's nutritious and filling.
Provided by Jewel Hall
Categories Beef
Time 2h
Number Of Ingredients 12
Steps:
- 1. Saute meat, onion,pepper and celery until brown. Add mushrooms, cheese,tomato soup, and the can of tomatoes.Mix well.Simmer 5 minutes. In large pot, cook noodles per box instructions. Drain, add butter,and gently toss to melt butter. Grease a 13 x 9 inch baking dish. Spoon alternate layers of noodles and meat mixture until all is used, beginning and ending with noodles. Top with buttered bread cubes. Bake at 350 degrees in pre heated oven uncovered for 60 minutes.
- 2. Serve with a garden salad and Garlic Bread. Refrigerate any left overs. Will taste great until all is gone.
SLUM GULLION
My mother used to fix this simple recipe. As a precursor to Hamburger Helper it was really tasty. Substitute the chili powder for paprika if you like your food a little hotter.
Provided by Mark Kovach
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook egg noodles per directions, drain and set aside.
- Fry hamburger in large skillet, drain and return to skillet.
- Add beans, tomato sauce, tomato soup, water and seasonings to pan and stir.
- Bring mixture to boil then reduce heat to simmer.
- Allow to simmer for 10 minutes.
- Add noodles, mix and allow noodles a couple minutes to absorb some sauce.
- Remove from heat and serve.
Nutrition Facts : Calories 475.9, Fat 15.2, SaturatedFat 5.4, Cholesterol 76.1, Sodium 1799.7, Carbohydrate 50.7, Fiber 11.8, Sugar 16.8, Protein 36.9
SLUMGULLION
I Googled the name just to make sure it wasn't some crazy word my mom made up...it is a real word for a "watery stew". That is not what this is! My ultimate comfort food from my childhood. I've eaten it for breakfast, lunch and dinner. It's a very plain dish that is a good base for any experimentation. My personal add in is the Great Northern white beans (I was trying to cut the beef in 1/2 and add more protein). It is great the next day and freezes and reheats easily.
Provided by dmac085
Categories Low Cholesterol
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large pot with cold water. Cover and bring water to a boil. Salt the water and cook the macaroni until al dente. Drain and return to large pot. Cover and set aside. You can also do this while you are prepping and preparing the meat.
- In a large skillet, heat the olive oil and add the 2 cloves of smashed garlic to the oil. Saute on medium heat and cook for 2-3 minutes. Stir in the chopped onion and mix to coat with garlic oil. Season the onions with a pinch of salt and black pepper. Saute until soft and transluscent. Remove smashed garlic pieces.
- Add the ground beef, breaking up any clumps to form small to medium small bits. Season with salt, pepper (and Accent if you are using that seasoning). Brown the meat and drain off any excess liquids.
- Add meat/onion mixture to the pot of cooked macaroni. Add the 2 cans of diced tomatoes and the 1 can of tomato sauce. Fold in the 1 can of white beans and mix in gently to the macaroni, beef and tomatoes. Taste and adjust any seasoning at this time. Cover and heat through on low-med lo heat for at least 30 min to blend flavors.
- When reheating leftovers, it the macaroni seems to be absorbing the tomato's liquids add more tomato sauce, tomato juice or one 16 oz of diced tomatoes. I've even used a can of V8 to rehydrate.
GERMAN SLUMGULLION(A POT OF GARDEN BOUNTY)
Every nationality has their own type of Slumgullion.This recipe has been passed down.Addition of V-8 juice when it became available on the market. Meat, macaroni, vegetables and spices. Can't get any better than that. A wonderful dish to serve the next day, add more juice if necessary to reheat.
Provided by Montana Heart Song
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In large stock pot, heat 2quarts of water to boil, add macaroni, stir a few times, cook until a dente about 4 minutes, no longer.
- Drain in colander and pour macaroni back in pot.
- In medium skillet add oil, meat, onion and garlic.
- Brown meat and cook onion and garlic.
- Add peppers and carrots, if wanted. Cook about five minutes stirring a few times.
- Pour over the drained macaroni.
- Add the diced tomatoes.
- Add V-8 juice,sugar or Splenda, allspice.
- Stir and cook on burner on low for about.
- 15 minutes, until flavors are blended and hot and bubbly.
- Taste, salt and pepper to taste or Mrs. Dash.
- Serve in deep bowls.
More about "slum gullion food"
AMERICAN GOULASH - WIKIPEDIA
From en.wikipedia.org
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From getonmyplate.com
SEAFOOD SLUMGULLION RECIPE BY CHEF.JACKSON | IFOOD.TV
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SLUM GULLION - KIDSWITHFOODALLERGIES.ORG
From kidswithfoodallergies.org
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SLUMGULLION | THE ENGLISH KITCHEN
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