Best 14 Slumgullion Recipes

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Slumgullion is a hearty stew made from a combination of meat, vegetables, and spices. It is a versatile dish that can be adapted to incorporate a variety of ingredients, and it is often served with bread or biscuits. The origins of slumgullion are uncertain, but it is thought to have originated as a campfire dish among cowboys and pioneers in the American West. Today, slumgullion is enjoyed by people all over the world and is a popular choice for potlucks, camping trips, and other gatherings. With its delicious flavor and simple preparation, slumgullion is sure to become a favorite in your household.

Check out the recipes below so you can choose the best recipe for yourself!

SLUMGULLION



Slumgullion image

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

1 (16 ounce) package elbow macaroni
1 pound lean ground beef
1 large onion, chopped
2 cups tomato sauce
2 (4.5 ounce) cans mushrooms, drained
2 teaspoons minced garlic
salt and pepper to taste
1 (14.5 ounce) can stewed tomatoes

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

SLUMGULLION



Slumgullion image

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

1 lb dry elbow macaroni
2 (28 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1 1/2 lbs lean ground beef
1 (14 ounce) can white beans, drained & rinsed
1 large yellow onion, finely chopped
2 garlic cloves, smashed
2 tablespoons olive oil
1/2 teaspoon Accent seasoning (MSG) (optional)
salt
black pepper, freshly ground to taste

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.

SLUMGULLION STEW RECIPE - (3.2/5)



Slumgullion Stew Recipe - (3.2/5) image

Provided by adventurefamily5

Number Of Ingredients 12

1 1/2 # Beef Stew Meat, cubed
1 large onion, chopped
3-5 medium carrots, sliced
3 red potatoes, diced
1 bell pepper, chopped (optional)
1 can black eyed peas(optional)
1 can tomatoes, chopped
4-6 cups water
1 tsp. thyme, marjoram or savory
1 Bay leaf
salt and pepper to taste
***see optional ingredients in the directions if you'd like to add these.

Steps:

  • Brown the meat over high heat with 1-2 TB olive oil in a dutch oven. Saute onion with meat. Add carrots, potatoes, tomatoes, seasonings and water and simmer for at least 1-2 hours or until the vegetables are tender. You can add leftover veggies such as cabbage, corn, green beans, etc. Thicken the broth with flour. Add 1/2 cup macaroni in last 1/2 hour cooking, if desired. Adjust seasonings if needed. If you are using stove top, be careful to not overcook.

GROUND BEEF SLUMGULLION



Ground Beef Slumgullion image

This is a super easy, fast casserole - kids love it! My mother and grandmother always made this casserole.

Provided by Kris McCaslin

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 4

Number Of Ingredients 5

1 pound lean ground beef
1 (11 ounce) can whole kernel corn
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) package wide egg noodles
¼ cup grated Parmesan cheese

Steps:

  • In a large skillet, cook and stir ground meat until browned. Drain off excess fat.
  • Stir in corn and tomato soup. Simmer while the noodles are cooking, about 10 minutes.
  • Cook pasta in a large pot of boiling water until al dente. Drain.
  • Stir noodles into ground beef mixture, and sprinkle parmesan cheese on top. Serve immediately.

Nutrition Facts : Calories 650.5 calories, Carbohydrate 64.7 g, Cholesterol 136.6 mg, Fat 29.3 g, Fiber 3.6 g, Protein 33.2 g, SaturatedFat 11.3 g, Sodium 818.4 mg, Sugar 8.7 g

MIMI'S SLUMGULLION



Mimi's Slumgullion image

This is my grandmother Mimi's recipe. It has always been an excellent and inexpensive meal.

Provided by CHRIS523

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h15m

Yield 4

Number Of Ingredients 7

¼ cup vegetable oil
1 onion, roughly chopped
4 potatoes, peeled and cubed
½ teaspoon salt
2 green bell peppers, cut into 1 1/2 inch long strips
½ teaspoon ground black pepper
1 (16 ounce) package beef kielbasa, diced into bite size pieces

Steps:

  • Heat oil in a large skillet over medium low heat, and stir in the onion. Cook onion until tender and golden brown, about 5 to 10 minutes.
  • Place potatoes, salt and green bell peppers into the skillet with the onion. Cover and fry for 3 to 5 minutes. Stir in ground black pepper. Place the kielbasa pieces on top of mixture, cover and let cook for 15 to 20 minutes, stirring occasionally.
  • Stir kielbasa into the mixture and cook an additional 10 to 15 minutes, or until potatoes are tender. Allow to sit covered for an additional 15 minutes before serving.

Nutrition Facts : Calories 693.1 calories, Carbohydrate 44.7 g, Cholesterol 81.1 mg, Fat 48.4 g, Fiber 6.2 g, Protein 19.3 g, SaturatedFat 18.5 g, Sodium 1238.8 mg, Sugar 6.3 g

FUSION SLUMGULLION



Fusion Slumgullion image

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

1 1/2 lbs ground chuck, browned and drained
16 ounces macaroni noodles, dry weight
10 ounces condensed tomato soup
30 ounces chicken broth, canned
15 ounces diced tomatoes, canned, with juice
2 large celery ribs, diced
2 medium onions, chopped
1 large green bell pepper, diced
1/2 cup parmesan cheese, freshly grated
3 teaspoons kosher salt, divided
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper, from a can
1 tablespoon chili powder
6 ounces tomato paste
2 teaspoons Italian spices (see directions)
3 tablespoons olive oil
5 quarts water

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



Slumgullion image

Make and share this Slumgullion recipe from Food.com.

Provided by Cookin In Texas

Categories     Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb elbow macaroni, cooked and drained
4 (10 ounce) cans tomato soup
3 (8 ounce) cans tomato sauce
1/3 cup ketchup
1 (28 ounce) can stewed tomatoes
2 -3 tablespoons A.1. Original Sauce, to taste
1 lb lean ground beef
1 large yellow onion, finely chopped
1 large green pepper, chopped
salt and pepper

Steps:

  • In a large skillet add the hamburger, chopped onion and green pepper on medium heat with a pinch of salt and black pepper.
  • Cook until hamburger is no longer pink, Drain off fat.
  • Add meat,onion and pepper mixture to the pot of cooked macaroni.
  • Add the soups,sauces, ketchup,stewed tomatoes and the A-1 sauce to the pot stir to mix.
  • Cook for 2-3 minutes until all is heated.
  • Serve hot with a vegitable side.

GERMAN SLUMGULLION(A POT OF GARDEN BOUNTY)



German Slumgullion(A Pot of Garden Bounty) image

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

1 lb elbow macaroni
1 lb ground turkey or 1 lb left over ground cooked roast
3 garlic cloves, smashed or 3 teaspoons canned garlic
1 yellow onions or 1 white onion, fine chopped
4 tablespoons olive oil or 4 tablespoons vegetable oil
1 green pepper, seeded and chopped (optional)
3 large carrots, grated (optional)
2 (28 ounce) cans diced tomatoes
1 cup V8 vegetable juice
2 teaspoons sugar (or Splenda sugar substitute to equal 2 tsps)
1/2 teaspoon allspice
salt and pepper, to taste
Mrs. Dash seasoning mix, to taste
hard rolls or bread, to serve

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.

MINER'S SLUMGULLION



Miner's Slumgullion image

From my old recipes

Provided by Lynnda Cloutier

Categories     Beef

Number Of Ingredients 11

3 tbsp. bacon fat
1 large onion, diced
1 stalk celery, diced
6 potatoes, peeled and cubed
1 can (16 oz) kidney beans
1/4 cup uncooked rice
1 lb. ground meat
2 t. salt
1/2 t. pepper
1 large can tomatoes (3 1/2 cups)
6 slices bacon.

Steps:

  • 1. Preheat oven to 350. Grease large casserole with bacon fat. Put cubed potatoes on bottom and diced onion and celery on top of them. Add kidney beans with their liquid and sprinkle over them the rice. Crumble ground beef on top.
  • 2. Mix salt and pepper with tomatoes. pour them over all. If needed, add a little water so that the liquid barely covers the ingredients. Lay bacon on top. Cover casserole and bake in 350 oven for 1 1/2 hours. Take a peek now and then to see that it isn't cooking dry. Add more water if needed. Don't stir. Take cover off the last 15 minutes before serving so bacon will become crisp on top. This dish will wait patiently in the oven. Serves 6 to 8

SLUMGULLION



SLUMGULLION image

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

2 lb ground beef ( i use ground chuck)
1 medium chopped onion
1 green bell pepper, chopped
2 celery stalks, chopped
1 tsp powdered garlic
1/2 lb cubed cheese
4 oz can mushroom pieces, drained
1 can(s) tomato soup
1 19 oz can tomatoes
12 oz pkg of 1/4 inch noodles
1/4 c butter
4 slice bread, cubed and buttered with powdered garlic and minced parsley

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.

JODIE'S SLUMGULLION STEW



Jodie's Slumgullion Stew image

This is go to dinner for leftovers and just because on a night you want something quick to make to make plenty to go around. I hope you enjoy it!

Provided by JoSele Swopes

Categories     Wild Game

Time 1h15m

Number Of Ingredients 14

1 lb oryx browned or other ground meat
sea salt to taste
pepper to taste
1 Tbsp minced garlic
2 tsp italian seasoning
1 tsp sage, dried
1/2 c onion chopped
1 c bell pepper chopped
1 jar(s) italian sauce
1 can(s) fire roasted tomatoes
2 box pasta of choice
2 qt boiling water
1 Tbsp olive oil
2 c mushrooms, optional

Steps:

  • 1. Brown meat, I'm using Oryx it's very lean and healthy. Drain any excess fat off of meat.
  • 2. Add dry ingredients and minced garlic to meat.
  • 3. Add onion and bell peppers , pushing meat to the side. Saute the veggies in same pan. I use a cast iron skillet.
  • 4. After sauteing, mix meat and veggies together. Add Italian Sauce let simmer 30 minutes.
  • 5. While doing this get your water ready for your pasta. After cooking pasta to Aldente Drain and rinse, pour your sauce in and simmer for 10 minutes. You can serve Hot with or without cheese.

MURRAY'S KETCHUP LOVERS SLUMGULLION (LITE-BLEU)



Murray's Ketchup Lovers Slumgullion (Lite-Bleu) image

My dad and his wonderful 'budget' meals. His memory lives on in his 'pull stuff out of the fridge and make a meal' Here is another one of my favorites from him. It's a homemade hamburger helper of sorts. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

Provided by 2Bleu

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces elbow macaroni, cooked (any leftover pasta will do)
1 lb extra lean ground beef
1 medium onion, chopped
1 green pepper, chopped
1 1/2 cups ketchup
2 tablespoons tomato paste
1 cup water
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic
1 teaspoon italian seasoning

Steps:

  • In a large pot, cook ground beef, onion, and green pepper.
  • Drain and return to pot.
  • Add remaining ingredients and cook until heated thru.

SLUMGULLION



Slumgullion image

My mother used to make this when I was a child. I tweaked it a bit as Mom couldn't cook to save her life. Nice warm winter dinner

Provided by RottNDachs

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb elbow macaroni
2 lbs ground beef
1 large onion, diced
2 garlic cloves, minced
2 (10 ounce) cans Rotel Tomatoes, undrained, I use the mild
4 cups beef broth, I use one of the big boxes of beef broth
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can mexicorn, undrained
2 cups Velveeta cheese, cubed

Steps:

  • Brown ground beef in pot and remove to bowl. Do not drain.
  • At the same time prepare macaroni according to directions on package. Drain.
  • Saute onion and garlic in grease from the ground beef until opaque and remove to bowl with ground beef. Drain off grease, and return beef, onion, and garlic to pot.
  • Add tomatoes, beef broth, corn, cream of mushroom soup, and Velvetta. Cook on medium heat until Velvetta is melted.
  • Add Macaroni and serve.

SLUMGULLION



SLUMGULLION image

With a family of 5 and an occasional extra guest plus a tight budget, this was a dish my Mother made quite often. It can be expanded to feed a large crowd. The cheese thickens the soup and adds more delicious flavor. My family loves the dish and requests it quite often. We love to eat it in a bowl with mashed potatoes and hot...

Provided by Marilyn Renfro Gore

Categories     Casseroles

Time 1h5m

Number Of Ingredients 12

1 1/2 lb ground chuck
1 large can stewed or diced tomatoes
1 can(s) (14.5 oz) tomato sauce
2-4 can(s) water (more as needed)
1/2 bell pepper, chopped
1/2 medium onion, chopped
1-2 slice american cheese
1 c macaroni
1 Tbsp salt
1 tsp pepper
1 Tbsp chili powder
1-2 stalk(s) celery, chopped finely

Steps:

  • 1. Brown ground chuck in large saucepan or soup pot and drain grease.
  • 2. Add tomatoes and tomato sauce plus 2-4 cans of water. Add bell pepper, celery and onion and let boil until tender.
  • 3. Add cheese and stir until melted. Add macaroni and simmer until done. If macaroni soaks up too much liquid, just add more water as needed.
  • 4. Season to taste with salt, pepper and chili powder.

Tips:

  • Use fresh, seasonal ingredients whenever possible.
  • Don't be afraid to experiment with different flavors and ingredients.
  • Have fun and be creative in the kitchen.
  • Mise en place (pronounced "meez-en-plas") is a French term that means "to put in place." It refers to the practice of having all of your ingredients prepped and measured before you start cooking.
  • Use sharp knives. A sharp knife will make it easier to cut your ingredients evenly and cleanly.
  • Don't overcrowd your pans. If you overcrowd your pans, the food will not cook evenly.
  • Season your food to taste. Start with a small amount of salt and pepper, and then add more to taste.
  • Don't be afraid to make mistakes. Everyone makes mistakes in the kitchen. The important thing is to learn from your mistakes and keep trying.

Conclusion:

Cooking is a skill that takes time and practice to master. But with a little patience and effort, anyone can learn to cook delicious and nutritious meals. By following the tips in this article, you can avoid common cooking mistakes and make the most of your time in the kitchen. So what are you waiting for? Get cooking!

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