Slumgullion

 “Slumgullion” is a fantastic word with a rich history, referring to a type of humble, hearty, and often improvisational meal.

What is Slumgullion?

Slumgullion is not a single recipe but a concept for a simple, cheap, and filling stew or hash. The name itself is thought to originate from a combination of the word “slum” (an old term for a cheap or watery stew) and “gullion” (an English dialect word for mud or cesspool). Despite its unappetizing etymology, it describes a practical and comforting dish.

Its defining characteristics are:

• Inexpensive Ingredients: It was created to stretch cheap, readily available ingredients to feed a lot of people.

• Simple Cooking: It’s a one-pot meal, often simmered for a long time.

• Endless Variations: The ingredients change based on what’s on hand, making every family’s version unique.

The Two Main Types of Slumgullion:

Interestingly, the name evolved to refer to two distinct types of dishes in different parts of the U.S.:

1. A Meat-Based Stew (Most Common):
   This is the most widespread understanding of slumgullion. It’s a tomato-based stew with ground or cheaply cut meat, potatoes, and other vegetables. It’s very similar to what is often called “American Chop Suey” or “Johnny Marzetti” in the Northeast and Midwest.

2. A Boiled Mining Camp Meal:
   In Gold Rush and mining camp history, slumgullion was a derogatory name for a weak stew made from the leftovers of other meals, often just bacon grease, potatoes, onions, and coffee, boiled together. It was the bottom-of-the-barrel food.

A Classic “Midwest-style” Slumgullion Recipe

This recipe fits the most common modern interpretation: a hearty, tomato-based ground beef and pasta dish.

Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

• 1 lb ground beef (or ground turkey)

• 1 medium onion, diced

• 1 green bell pepper, diced (optional)

• 2 cloves garlic, minced

• 1 (24 oz) jar or can of your favorite pasta sauce

• 1 (14.5 oz) can diced tomatoes, undrained

• 2 cups beef broth or water

• 1 teaspoon Italian seasoning

• Salt and black pepper to taste

• 2 cups dry elbow macaroni or other small pasta

• Grated Parmesan cheese, for serving

Instructions:

1. Brown the Meat: In a large Dutch oven or pot, brown the ground beef over medium-high heat. Drain off excess fat.

2. Sauté Aromatics: Add the diced onion (and bell pepper, if using) to the pot and cook for 5 minutes until softened. Add the minced garlic and cook for one more minute.

3. Combine and Simmer: Stir in the pasta sauce, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.

4. Cook the Pasta: Add the dry macaroni to the boiling sauce. Reduce heat to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the pasta is tender.

5. Serve: Let it sit for 5 minutes to thicken slightly. Serve hot, topped with a generous sprinkle of Parmesan cheese.

The Spirit of Slumgullion

The true beauty of slumgullion is its flexibility. Don’t have elbow macaroni? Use shells or penne. Have some mushrooms or zucchini? Throw them in! Have a half-pound of ground beef? Use it and add a can of kidney beans to stretch it further.

It’s a testament to home cooks making something delicious and satisfying out of very little, a tradition that is still wonderfully relevant today.