This is all kinda mind boggling to a Hispanic kid from westside San Antonio who grew up on homemade flour tortillas and mostly Mexican food, but occasionally mom would make the boxed Hamburger Helper. Thinking about this, I'd say the closest equivalent to slumgullion that mom made was picadillo, alongside vermicelli/fideo, and of course whole pinto beans and homemade flour tortillas. Id mix em all together then eat. But I'm all growed up now, well, according to the number so I'm curious about trying my own hand at this dish.
And stoic, I can certainly appreciate and resemble the description 😎 esp with all my sayings 🤣🐱 "let it go" "there's nothing you can do about it" "it's not bragging if it's true". Just happy to be here, thank you
I grew up eating "slumgullion," without knowing it! In our house it was referred to as "Mary's Mess."
My mother (Mary) made up names for food to make it more enticing for us. We all still refer to this dish as Mary's Mess and eat it fairly regularly! Another favorite food name - Little Green Men with Hats on - for stuffed peppers!
I grew up eating Slumgullion, however, I must report that we called it goulash. I don’t know where that name comes from as it has no resemblance to Hungarian Goulash. But, it is good.
From what I read on Nextdoor Court Street Bagels reopened today, under new management, and that one of the founders is opening his own bagel place. This may require further investigation.
Behind on my reading again, but this was terrific. Growing up in Alberta, Canada in the 1980s my mom called it mish-mash and it’s the first thing I ever made. Still makes a bi-weekly appearance in my kitchen.
Also how you described Robert and winter put into words how I feel about October-March.
Such a good piece, giving nostalgia its contextual due. There are things from childhood memory that just give us back the little bits of warmth that equal yum, yum, yum! I like the fact that you respect and appreciate the physics transfer that you and Robert have exchanged over time. The equalization of the stoicism and the warmth that both winter and family can bring. I remember going to Budapest and finally having goulash and being shocked that it tasted exactly like my grandmother’s potted “demp fleisch”. The Swanson’s tv dinners were an uncommon luxury.
Made the slumgullion last night and it was excellent. Threw in some Worcestershire sauce and Italian seasoning for extra flavor and it was good to go, a new family favorite.
LOVING this from Chicago. I always chose the Salisbury Steak or Swedish Meatballs frozen meal when I went grocery shopping with mom. Latchkey kids vibes. And now I am headed to the store to buy ground beef!
The north German coast also has a dish called Labskaus. It’s typically made with hash-like salted meat, potatoes and onion, but there are variations with gherkins, herring and fried egg added or served in the side.
Awesome article, Mary Kate. But I need that Salisbury Steak recipe fastest! Also, the French Blonde should be renamed "Drink the Koolaid" for all those in the Taylor Swift cult.
2 tablespoons of butter (or margarine if making Kosher)
2 teaspoons, 2 packets or 2 cubes of beef bouillon.
A package of Mushrooms, cleaned and sliced.
Oil to cook mushrooms.
Instructions:
The first thing I do is to cook to brown the mushrooms in a frying pan. I usually add oil and butter, but you can use just oil. After they are cooked, set aside in a dish.
Then in a bowl I combine ground beef, pepper, salt, garlic, Worcestershire sauce, bread crumbs and the egg. Mix it together, hands are best to incorporate well. Shape in 4 oblong, flat patties (think football shape with rounded edges).
Heat a frying pan (I don’t use non-stick for this, stainless is best, you want those brown bits that stick to the bottom of the pan when you make the gravy) and brown on both sides for about 4 mins. Remove the patties and place on a dish to the side.
Add the sliced onions into the pan and cook them low and slow - until they are caramelized, but not desiccated, or burnt.
Add two tablespoons of flour to the pan, you are making the gravy now, so stir the flour with the onions until brown (this will take a few minutes), add the 2 cups of water and and keep stirring over medium heat. Keep stirring and add the bouillon. (Add the patties and simmer for 15-20 mins.
Remember, “Time heals all gravies” — if the gravy still tastes of flour after 15 mins, pluck the patties out and cook it alone longer. If the gravy isn’t brown enough, add a few drops of Kitchen Bouquet.
When ready, serve the patties with egg noodles or potatoes and a vegetable . I spread the mushrooms on top, but you can add them to the gravy before serving.
This piece is so much in my sweet spot. A couple of years ago I asked my brother, remember how mom used to make something called slumgullion, and we went down a memory rabbit hole. Anyone I mention it to has never heard of it.
Mom also used to give us those tv dinners with Salisbury steak when she and dad went out for an evening. I really didn’t like it.
This comment makes me sound like a very old person and....
I love your comment and you don’t sound sad or old in any way. It’s just so nice that we shared these foods and memories. Let me know if you want the Salisbury Steak recipe - it’s better than Swanson’s! Just no brownie.
2 tablespoons of butter (or margarine if making Kosher)
2 teaspoons, 2 packets or 2 cubes of beef bouillon.
A package of Mushrooms, cleaned and sliced.
Oil to cook mushrooms.
Instructions:
The first thing I do is to cook to brown the mushrooms in a frying pan. I usually add oil and butter, but you can use just oil. After they are cooked, set aside in a dish.
Then in a bowl I combine ground beef, pepper, salt, garlic, Worcestershire sauce, bread crumbs and the egg. Mix it together, hands are best to incorporate well. Shape in 4 oblong, flat patties (think football shape with rounded edges).
Heat a frying pan (I don’t use non-stick for this, stainless is best, you want those brown bits that stick to the bottom of the pan when you make the gravy) and brown on both sides for about 4 mins. Remove the patties and place on a dish to the side.
Add the sliced onions into the pan and cook them low and slow - until they are caramelized, but not desiccated, or burnt.
Add two tablespoons of flour to the pan, you are making the gravy now, so stir the flour with the onions until brown (this will take a few minutes), add the 2 cups of water and and keep stirring over medium heat. Keep stirring and add the bouillon. (Add the patties and simmer for 15-20 mins.
Remember, “Time heals all gravies” — if the gravy still tastes of flour after 15 mins, pluck the patties out and cook it alone longer. If the gravy isn’t brown enough, add a few drops of Kitchen Bouquet.
When ready, serve the patties with egg noodles or potatoes and a vegetable . I spread the mushrooms on top, but you can add them to the gravy before serving.
This is all kinda mind boggling to a Hispanic kid from westside San Antonio who grew up on homemade flour tortillas and mostly Mexican food, but occasionally mom would make the boxed Hamburger Helper. Thinking about this, I'd say the closest equivalent to slumgullion that mom made was picadillo, alongside vermicelli/fideo, and of course whole pinto beans and homemade flour tortillas. Id mix em all together then eat. But I'm all growed up now, well, according to the number so I'm curious about trying my own hand at this dish.
And stoic, I can certainly appreciate and resemble the description 😎 esp with all my sayings 🤣🐱 "let it go" "there's nothing you can do about it" "it's not bragging if it's true". Just happy to be here, thank you
We are so happy to have you here. ❤️
I grew up eating "slumgullion," without knowing it! In our house it was referred to as "Mary's Mess."
My mother (Mary) made up names for food to make it more enticing for us. We all still refer to this dish as Mary's Mess and eat it fairly regularly! Another favorite food name - Little Green Men with Hats on - for stuffed peppers!
Mary's Mess. Love it.
Hysterical! My son just used to call it, “mom’s crazy food”. ❤️
There's also something called American Chop Suey in New England which I think may be the same as slumgullion.
I saw that in Wiki, that and Johnnie Marzetti. 🤪
Slumgullion plays a part in It Happened on 5th Avenue, a criminally underrated Christmas movie with Charlie Ruggles and Victor Moore.
OMG! ❤️
I grew up eating Slumgullion, however, I must report that we called it goulash. I don’t know where that name comes from as it has no resemblance to Hungarian Goulash. But, it is good.
It is very different from goulash. Which I also love.
So funny, it seems like everyone had Slumgullion too. I honestly thought it was a family recipe and they had made up a funny name.
Same. My dad used to make it for us and I thought he just called it that to be funny.
Truly! I thought this was a made up name!
From what I read on Nextdoor Court Street Bagels reopened today, under new management, and that one of the founders is opening his own bagel place. This may require further investigation.
That's a surprise. I'll have to investigate.
Behind on my reading again, but this was terrific. Growing up in Alberta, Canada in the 1980s my mom called it mish-mash and it’s the first thing I ever made. Still makes a bi-weekly appearance in my kitchen.
Also how you described Robert and winter put into words how I feel about October-March.
Thank you!
Thank you, Lee!! Mish-mash is a great name!
Such a good piece, giving nostalgia its contextual due. There are things from childhood memory that just give us back the little bits of warmth that equal yum, yum, yum! I like the fact that you respect and appreciate the physics transfer that you and Robert have exchanged over time. The equalization of the stoicism and the warmth that both winter and family can bring. I remember going to Budapest and finally having goulash and being shocked that it tasted exactly like my grandmother’s potted “demp fleisch”. The Swanson’s tv dinners were an uncommon luxury.
I had to look up “demp fleisch” and laughed because I looked at the photos and thought, yum, yum, yum!
RE the Swanson’s- my top 3:
1. Salisbury Steak
2. Fried Chicken
3. Fried Chicken (lolz)
The Swanson pot pies were good, too.
Ha! Yes. They had a crust on the bottom, I think. There was one brand that did not and none of the kids liked that one.
Made the slumgullion last night and it was excellent. Threw in some Worcestershire sauce and Italian seasoning for extra flavor and it was good to go, a new family favorite.
Amazing!! Love this! I think mom used to use canned tomatoes and some spices. Thanks for trying it!
You're the best, Bob! Thanks for giving it a try. Great easy dinner for a family on a cold night.
LOVING this from Chicago. I always chose the Salisbury Steak or Swedish Meatballs frozen meal when I went grocery shopping with mom. Latchkey kids vibes. And now I am headed to the store to buy ground beef!
We're so happy and honored, by the way, to have you as a Bar Regular.
Ground beef is always the beginning of something wonderful.,
Yay! Love this!!!!! 👏👏👏
The north German coast also has a dish called Labskaus. It’s typically made with hash-like salted meat, potatoes and onion, but there are variations with gherkins, herring and fried egg added or served in the side.
This sounds very cool. I’m not a herring fan, but Gherkins and fried eggs - yes!
Awesome article, Mary Kate. But I need that Salisbury Steak recipe fastest! Also, the French Blonde should be renamed "Drink the Koolaid" for all those in the Taylor Swift cult.
Here you go!
Salisbury Steak with mushrooms and onion gravy
Ingredients:
1 lb of 80/20 Ground Beef
Black Pepper to taste (1/4-1/2 tsp)
Kosher Salt (1/2 - 1 tsp)
1 minced garlic clove
1 teaspoon Worcestershire sauce
1 egg
1/4 dry unseasoned breadcrumbs
1 large white onion sliced
2 tablespoons of flour
2 cups of water
2 tablespoons of butter (or margarine if making Kosher)
2 teaspoons, 2 packets or 2 cubes of beef bouillon.
A package of Mushrooms, cleaned and sliced.
Oil to cook mushrooms.
Instructions:
The first thing I do is to cook to brown the mushrooms in a frying pan. I usually add oil and butter, but you can use just oil. After they are cooked, set aside in a dish.
Then in a bowl I combine ground beef, pepper, salt, garlic, Worcestershire sauce, bread crumbs and the egg. Mix it together, hands are best to incorporate well. Shape in 4 oblong, flat patties (think football shape with rounded edges).
Heat a frying pan (I don’t use non-stick for this, stainless is best, you want those brown bits that stick to the bottom of the pan when you make the gravy) and brown on both sides for about 4 mins. Remove the patties and place on a dish to the side.
Add the sliced onions into the pan and cook them low and slow - until they are caramelized, but not desiccated, or burnt.
Add two tablespoons of flour to the pan, you are making the gravy now, so stir the flour with the onions until brown (this will take a few minutes), add the 2 cups of water and and keep stirring over medium heat. Keep stirring and add the bouillon. (Add the patties and simmer for 15-20 mins.
Remember, “Time heals all gravies” — if the gravy still tastes of flour after 15 mins, pluck the patties out and cook it alone longer. If the gravy isn’t brown enough, add a few drops of Kitchen Bouquet.
When ready, serve the patties with egg noodles or potatoes and a vegetable . I spread the mushrooms on top, but you can add them to the gravy before serving.
I forgot to write that you cook the patties in the butter (like a chop cheese)
I will get it for you asap!
This piece is so much in my sweet spot. A couple of years ago I asked my brother, remember how mom used to make something called slumgullion, and we went down a memory rabbit hole. Anyone I mention it to has never heard of it.
Mom also used to give us those tv dinners with Salisbury steak when she and dad went out for an evening. I really didn’t like it.
This comment makes me sound like a very old person and....
I don’t know how to finish that sentence
Thx for the slumgullion recipe!
I love your comment and you don’t sound sad or old in any way. It’s just so nice that we shared these foods and memories. Let me know if you want the Salisbury Steak recipe - it’s better than Swanson’s! Just no brownie.
Ha sure that would be great!
Here you go!
Salisbury Steak with mushrooms and onion gravy
Ingredients:
1 lb of 80/20 Ground Beef
Black Pepper to taste (1/4-1/2 tsp)
Kosher Salt (1/2 - 1 tsp)
1 minced garlic clove
1 teaspoon Worcestershire sauce
1 egg
1/4 dry unseasoned breadcrumbs
1 large white onion sliced
2 tablespoons of flour
2 cups of water
2 tablespoons of butter (or margarine if making Kosher)
2 teaspoons, 2 packets or 2 cubes of beef bouillon.
A package of Mushrooms, cleaned and sliced.
Oil to cook mushrooms.
Instructions:
The first thing I do is to cook to brown the mushrooms in a frying pan. I usually add oil and butter, but you can use just oil. After they are cooked, set aside in a dish.
Then in a bowl I combine ground beef, pepper, salt, garlic, Worcestershire sauce, bread crumbs and the egg. Mix it together, hands are best to incorporate well. Shape in 4 oblong, flat patties (think football shape with rounded edges).
Heat a frying pan (I don’t use non-stick for this, stainless is best, you want those brown bits that stick to the bottom of the pan when you make the gravy) and brown on both sides for about 4 mins. Remove the patties and place on a dish to the side.
Add the sliced onions into the pan and cook them low and slow - until they are caramelized, but not desiccated, or burnt.
Add two tablespoons of flour to the pan, you are making the gravy now, so stir the flour with the onions until brown (this will take a few minutes), add the 2 cups of water and and keep stirring over medium heat. Keep stirring and add the bouillon. (Add the patties and simmer for 15-20 mins.
Remember, “Time heals all gravies” — if the gravy still tastes of flour after 15 mins, pluck the patties out and cook it alone longer. If the gravy isn’t brown enough, add a few drops of Kitchen Bouquet.
When ready, serve the patties with egg noodles or potatoes and a vegetable . I spread the mushrooms on top, but you can add them to the gravy before serving.
I forgot to add that you cook the patties in the butter (like a chop cheese)
Thank you, this is so nice of you! “Time heals all gravies” - lol.
This and the slumgullion will be perfect comfort food. And thanks for this lovely post.
I hope you enjoy them!
I’ll send it tonight!
You’re welcome! I hope you give it a try.
Just....yum!
I love this. I think I need to make salisbury steak!
You do!! I always cook some mushrooms first then
either add them in at the end or serve them on the side. So good.
(These recipes sound excellent BTW.)
Thanks. Slumgullion Night at the Cashill house!