Slumgullion

As young Kitchen Chemists back in the day, we were CERTAIN that there was a precise recipe that had to be followed for Slumgullion....just the right sized pepper and just the right amount of onion (and don't cook the macaronies so long that they swelled up to the size of your thumb.)

Who knew there were so many variations?!

Thanks for the information (and the fond memories).

My grandmother made it on clean out the refrigerator day and did not use either mushrooms or peppers unless it was mushroom or pepper season.

Happytraveler wrote:
My grandmother called it Goulash instead of Slumgullion. My husband prefers it over spaghetti. I simmer the cooked hamburger meat with one large chopped onion, 2 chopped green bell peppers. I use enough tomato sauce equivalent to spaghetti sauce. Seasoning is salt and pepper and just a pinch of cayenne pepper. After simmering for a couple of hours add the cooked large elbow macaroni.

Yep, that what mom called it. She pretty much made it the same way. Good stuff..

My grandmother called it Goulash instead of Slumgullion. My husband prefers it over spaghetti. I simmer the cooked hamburger meat with one large chopped onion, 2 chopped green bell peppers. I use enough tomato sauce equivalent to spaghetti sauce. Seasoning is salt and pepper and just a pinch of cayenne pepper. After simmering for a couple of hours add the cooked large elbow macaroni.

We have some kind of pasta variation once a week........usually on Thursday Nights.

We call it 'Must Go'

Friday AM is trash day so come Thursday Night anything not edible 'must go'

Pasta mixed with most anything makes for spoon licking good

OMG and I thought I'd never hear that word again.

Mom made it which consisted of leftovers including mushrooms and some green peppers and onions.

Dang, I though it was an upper Mid-West thing....like Upper Peninsula/Northern Wisconsin. I was raised in that area.

Thanks for the memories!!!

Mom used to make it with whatever leftovers were in the fridge, add some tomato sauce and whatever else she could think of. Usually started with left over roast beef or pot roast though, never hamburger meat.

GMandJM wrote:
So yesterday someone posted about Slumgullion Pass in Colorado and it made me think of this..

We used to make it in huge batches as kids. Ours had green peppers instead of mushrooms, though.

Does anyone ever make that anymore? If so, mushrooms or peppers?

I call that a leftover fantasy and it's never quite the same:C:.