Slumgullion

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#40621

Slumgullion was originally used to describe a cheap, tasteless stew. However, it's morphed into meaning a thrifty dinner made of numerous ingredients, often using whatever is on hand.

serves/makes:

ready in:
1-2 hrs

ingredients

2 pounds lean ground beef
1 medium onion, chopped
1 tablespoon chopped garlic
1 can (15 ounce size) creamed corn
1 can (15 ounce size) English peas, drained
2 cans (8 ounce size) tomato sauce
1 can (10 ounce size) diced Rotel tomatoes and green chiles, undrained
2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon kosher salt
2 teaspoons black pepper
1 package (16 ounce size) elbow macaroni
1/2 pound freshly grated Cheddar or other melty cheese

directions

Cook the beef, onion, and garlic in a large pan over medium-high heat. Cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease.

Add the corn, peas, tomato sauce, tomatoes with green chiles, Worcestershire sauce, oregano, thyme, salt, and pepper to the pan. Mix well. Bring the mixture to a boil then reduce the heat to a low simmer. Let cook for 40 minutes, stirring occasionally.

Meanwhile, cook the elbow macaroni in a large pan of boiling salted water until al dente. Drain well.

Add the macaroni to the beef sauce and mix well. Let the mixture simmer for 10 minutes then stir in the grated cheese. Mix until the cheese melts.

Serve the slumgullion immediately.