Funny Name, Great Flavor!


| 2/6/2017 9:03:00 AM


Renee headshotMy mother frequently made a simple macaroni dish during my childhood. She called it "slumgullion," and we kids gobbled it up like there was no tomorrow.

I don't know where my mom got this recipe, and unfortunately she's gone, so I went to the internet and looked to see what I could find about this delectable dish. It turns out that there's a few cultures that have recipe using the name "slumgullion," which, frankly, does not sound very appealing. And, as it also turns out, it was not very appealing long ago because sometimes it was made from fish offal. It was described as “the watery refuse, mixed with blood and oil, which drains from blubber," and that sure ain't appetizing, is it? In the Gold Rush of 1849, slumgullion was the name for the muddy deposits at a mining sluice. And, finally, it came to mean a watery stew.

Back in the day, there was no firm recipe; they just used what they had. Meat was scarce, so sometimes sparrows or pigeons went into the stew. Onions and salt were added, presumably to kill the odor of the not-so-great cooking meat. Vegetables would round it out, and if they had flour, they thickened it. Slumgullion falls into the category of a clean-out-the-refrigerator type of meal. My mom made it this way. How do you make it?

My Mother's Slumgullion

8 servings

Ingredients



• 1 (16 ounce) package elbow macaroni
• 1 pound lean ground beef
• 1 large onion, chopped
• 2 teaspoons minced garlic
• salt and pepper to taste
• 1 (14.5 ounce) can stewed tomatoes



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