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 ...
Garbage?
That’s what my family called it as well. Actually, it was “authentic Hungarian goulash.” Unfortunately, very young me didn’t realize the “authentic Hungarian” part was humor and I ended up embarrassing myself the first time talking about it with friends.
But when I had my kids...mac and cheese was a staple...and I'm sure they would have starved in college without mac and cheese and pizza.
Yum. I’m actually gonna try that one.
How many babies does it take to make a bottle of baby oil?
Slumgullion was made by putting all the left overs for
a week into a pot that was kept by the fire and eaten
as needed. Could be made of anything.
That was from Herter’s Bull Cook and authentic historical
recipes.
In the lumber camp days and pioneer days the cooks learned from each other and the old world cooks. Each taught the other his country’s cooking secrets. Out of the mixing came fine food, prepared as nowhere else in the world. I am putting down some of these recipes that you will not find in cookbooks plus many other historical recipes. Each recipe here is a real cooking secret. I am also publishing for the first time authentic historical recipes of great importance. For your convenience I will start with meats, fish, eggs, soups and sauces, sandwiches, vegetables, the art of French frying, desserts, how to dress game, how to properly sharpen a knife, how to make wines and beer, how to
My dad got us kids to make those and called them, "flying saucers". 
Yep, Goulash. No brainer.
We didn’t really have a name for it growing up, I think my mom might have called it goulash, but it was probably just Hamburger Helper.
But now we call it “Tim’s Memorial Dinner” after my sister’s ex-husband. It was the only thing he knew how to cook, it’s basically browned hamburger & onion, and you make Kraft Mac & Cheese and dump that all in with canned tomatoes (or Rotelle) and some spices. It’s actually pretty tasty.
My daughter-in-law calls it American Chop Suey, she was raised up in New England.
Funny story.
Our family always had a penchant for family recipes. One such recipe was for a dish such as this, except add a can of Cream of Mushroom Soup, some Water Chestnuts, sour cream, and celery and finely diced onion into the mix.
We called it Sally McGundy, though we all thought it was an Italian dish spelled Salimagundi.
We all took the recipe to college and college friends also liked the dish from 3 different brothers over the years.
One Xmas holiday, we had a family reunion with Grandmother before she passed. We decided we would cook the favorite family recipe and asked Grandmother if it tasted the same way she had made it.
She seemed a little surprised and taken back, asking again what we called it. after a few minutes she remarked, “That’s funny, that’s what we used to call leftovers so your Mom wouldn’t mind eating them back in the 30s.”
The 3 brothers never felt the same, but still have a little chuckle over it.
Mac and beef!
Goulash. Late 1960s. Macaroni, hamburger, onions and canned tomatoes. Not my favorite back then. :b
Needs green peppers.
Any of you ever had breaded tomatoes? Yuk.
[Dad was a better cook than Mom. He didn’t make bland or disgusting gruels.]
Goulash. I still make it albeit a little differently than my Mom did. But, yeah, as a kid, it was macaroni, tomato soup and ground beef.
My mom did peppers just once. There was a wild protest...and she never did it again. LOL.. Us kids had clout!!
That is home made hamburger helper. It was a good start and a few ingredients short of a great dish though.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.