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Alright, let’s talk about this slumgullion stuff. I ain’t no fancy cook, mind you, but I know good eatin’ when I taste it. And slumgullion? Well, it’s just plain good eatin’.
First off, what in the heck is it? Some folks call it American Goulash, some say American Chop Suey. Sounds fancy, but it ain’t. It’s just a big ol’ pot of whatever you got laying around, cooked up together. You know, like when you clean out the fridge and throw everything in? That’s kinda like slumgullion.
My way of makin’ it? Well, it ain’t a real recipe, ya see. It changes every time. But mostly, I start with some ground meat. Beef, that’s the best, but if I got some pork or sausage, that’ll do too. I brown it up real good in a big pan, gotta get that sizzle, ya know?
Then comes the onions. Can’t have slumgullion without onions. Chop ’em up small, don’t matter if they ain’t perfect, and throw ’em in with the meat. Let ’em cook till they get soft and kinda see-through. That’s when the smell starts gettin’ good, makes your stomach rumble.
- Meat, like beef, pork, or sausage.
- Onions, gotta have ’em.
- Tomatoes, canned is fine.
- Macaroni or noodles, whatever you got.
- Maybe some corn or beans if you feelin’ fancy.
Next up, tomatoes. Now, I ain’t got time for fresh tomatoes all the time, so I use the canned kind. Just dump ’em in, juice and all. Stir it up good. Some folks like to add a little tomato paste too, makes it thicker. I do that sometimes, if I got it.
Now, here’s where it gets different. Some folks put in macaroni, some put in noodles. Me? I like macaroni. It soaks up all that good juice and gets all plump and tasty. But if I ain’t got macaroni, noodles will do just fine. Just throw ’em in and let ’em cook till they’re soft.
And that’s pretty much it. But sometimes, I like to add a little extra somethin’. Like a can of corn, or maybe some beans. Whatever I got in the pantry, really. It all just goes in the pot. That’s the beauty of slumgullion, ain’t it? You can put anything you want in it.
Then you gotta let it simmer. Low and slow, that’s the key. Let all them flavors meld together. An hour, maybe two, depends on how much time I got. You’ll know it’s ready when it looks all thick and bubbly and smells like heaven.
And when it’s done? Well, you just ladle it into a bowl and eat it up. It ain’t pretty, mind you. Just a big ol’ mess of stuff. But it’s warm and fillin’ and it tastes like home. And that’s what matters, right? Good, honest food, made with love. That’s what slumgullion is all about.
Some folks like to eat it with bread, or maybe a side of cornbread. Me? I just eat it straight outta the bowl. Don’t need nothin’ fancy. Just a spoon and a big appetite. And let me tell ya, it’s good for leftovers too. Tastes even better the next day, after all those flavors have had a chance to really soak in.
So, next time you’re lookin’ for somethin’ easy and tasty to make, give slumgullion a try. Don’t be scared to experiment. Throw in whatever you like. It’s your slumgullion, make it your own. And who knows, you might just come up with somethin’ even better than mine. But I doubt it!
Slumgullion ain’t just a meal; it’s a way to use up what you have and feed a whole bunch of folks without breaking the bank. It’s a reminder that good food don’t have to be fancy or complicated. Sometimes, the simplest things are the best.
So there you have it, my take on slumgullion. It ain’t nothin’ special, just good, plain food. But it’ll fill your belly and warm your soul. And that’s more than enough, ain’t it?
Tags: [slumgullion, American Goulash, American Chop Suey, easy recipe, budget meal, comfort food, one-pot meal, ground beef, macaroni, dinner]