Posted on 12/29/2020 4:38:33 PM PST by mylife
Goulash, American chop suey, slumgullion — whatever you call it, this meaty, comforting dish is just the thing to warm up with on a cold winter night! But when one person on Twitter posted a picture of the dish she grew up calling slumgillion, also known as slumgullion, many users were divided over what exactly the right name is for this winter classic.
"What do you call this?" posited @SandySue1958 on Sunday. "Growing up, my mother called it slumgillion."
Slumgullion is known as a cheap stew made from leftovers, but not everyone was in agreement. In fact, the responses to the picture of a beefy casserole-type dish containing macaroni were extremely divisive.
"Wow, you must have been rich!" commented one person. "Our slumgullion did NOT have macaroni. We called this beefaroni."
"Same," posted another person. "Beef-a-Roni (west coast)," she added, pointing to the fact that the dish's different names might be attributed to regional differences.
Many others thought the pictured showed a dish known as American chop suey.
"American Chop Suey?" offered one commenter.
"American chop suey," agreed another Twitter user. "My dad used to make it all the time. He used a can of condensed tomato soup, diced tomatoes and green peppers along with ground beef.
Other foodies had an entirely different opinion.
"Goulash," responded another person.
(Excerpt) Read more at today.com ...
Hungarian Goulash Family Recipe
Two onions chopped coarsely
2 garlic cloves chopped fine
2 large tomatoes with skin on
Lard for frying
2 green peppers or equivalent Hungarian peppers
3 lbs pork roast (bone in) or pork chops with bones
2 TBS Vegita
2 tsp black pepper
½ tsp caraway seed
4 TBS paprika
4 parsnips
10 carrots
4 cups warm water
1 cup Celery greens
1 cup parsnip greens
1 cup parsley
2 cups of cut up potato, in 1 inch chunks.
Method:
Note: It is beneficial to have all ingredients prepared in advance; especially if you have no experience cooking this meal.
Chop two onions coarsely and put into pot where lard is melting. Fat from pig meat can also be used instead of lard. Add garlic and cook in medium heat. Add cut up tomatoes. Turn to low heat.
Chop 2 peppers or several Hungarian peppers and put into pot. Add just enough cold water to thin and season pot: Add Vegita (2 TBS), black pepper (2 TSP), caraway seed (1/2 tsp) and paprika (4 TBS). Stir. Bring to simmer for 15 minutes.
Take pot off burner to allow for pork preparation.
Prepare pork by cutting up pork into chunks. Include pork fat and bones, cut into 2 inch pieces. There is no need to brown pork.
Put pot back on burner. Add 4 cups of warm water and bring to a boil, add pork and bring pot to a simmer. Stir.
When meat is done, add 10 carrots (peeled and chopped coursley) and 4 parsnips (peeled and chopped coarsely). Maintain pot to a simmer.
Cut up potatoes into chunks and add to soup. Add celery greens (1 cup), parsley (1 cup) and parsnip greens (1 cup). Add pinch dumplings, cover with lid. Adjust temperature to simmer and cook potatoes until done.
Make dough for pinch dumplings:
1 egg beaten
½ tsp salt
1 cup flour
Method:
Mix dough mixture with hands, adding more flour until a stiff ball is made.
Flour lightly a thin layer on a plate and pinch off pieces of the dough into the plate. Put pinched dough into a sieve, to sift out loose flour.
All the pictures I’ve seen here are Man & Beef.
Slumgullion, as mom made back in the 50’s and I still make today involves ground beef, a can of vegetable soup mixed together and served over egg noodles.
When I lived in Anchorage, there was a restaurant called The Prague that served authentic goulash. It was delicious, and nothing like Mom’s elbow macaroni, canned tomatoes, and hamburger. And their sauerkraut ... also delicious.
This is the restaurant’s recipe.
Others may want to scale it back a bit.
goulash
Hamburger, onions, garlic, elbows, oregano, peppers, tomato juice, Worchester sauce
Make it fairly often
Hamburger helper.
On those days I'd walk down the street to a small party store and use my lunch money to buy junk food like apple and cherry pies.
I don’t remember having it as a Missippi girl. My mother was picky. But my husband makes what we call goulash though we use mozzarella in ours. Almost all of our children eat it. It has ground beef, onions, petite diced tomatoes, and sometimes bell peppers all cooked together with spices added. (Basil, salt, pepper) (sometimes uses onion powder because we have one child who hates onions) We use macaroni for the pasta though it depends on what’s in the pantry. Put the meat with the cooked noodles, add shredded mozzarella, stir. Yummy. It’s an easy dinner served with garlic bread and salad.
The schools serve “hamburger macaroni” where we live now. It’s nasty to see, smell, and taste. Lol Some children will eat it, but most do not.
.
American Chop Suey
I was thinking about making some this week,
Technically, I don't think it is a goulash though.
You are correct; that picture is not of the goulash I grew up with and still make occasionally.
It just looked like it would feel twice that. 😂
My father was a Hobo when he was 12 years old, never talked much about it. What little I heard was second hand. I was born in 1938 and we were still deep in the depression until WW II started. After war ended things shut down and it was back to $1.00 an hour minimum wage unless you happened to get rich from the war effort. ✌(◕‿-)✌
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