Slumgullion: A Hearty Family Favorite

My grandmother, bless her heart, wasn’t exactly known for her culinary prowess. Her attempts at haute cuisine often ended up resembling something closer to a science experiment gone wrong. But there was one dish, a humble concoction she called Slumgullion, that we all secretly adored. It wasn’t pretty, it wasn’t fancy, but it was pure comfort food, served with a heaping dose of love and laughter around her crowded kitchen table. This version is my little upgrade to her original, a little more flavor and a little less…well, let’s just say it’s a more evolved take on a cherished family memory.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Not specified (can be modified for dietary restrictions)

Ingredients

• 1 lb elbow macaroni
• 2 lbs ground beef
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 (10 ounce) cans Rotel Tomatoes, undrained, I use the mild
• 4 cups beef broth, I use one of the big boxes of beef broth
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (15 ounce) can mexicorn, undrained
• 2 cups Velveeta cheese, cubed

Equipment Needed

• Large pot or Dutch oven
• Large bowl
• Colander

Instructions

1. Begin by browning the ground beef in a large pot or Dutch oven over medium-high heat. Once browned, transfer the beef to a large bowl, leaving the rendered fat in the pot. Do not drain the fat at this stage.
2. While the ground beef is browning, prepare the elbow macaroni according to the package directions. This usually involves boiling the macaroni in salted water until al dente. Once cooked, drain the macaroni in a colander and set aside.
3. In the same pot used to brown the beef, add the diced onion and minced garlic to the beef fat. Sauté the onion and garlic over medium heat until they become translucent and fragrant, about 5-7 minutes. Remove the onion and garlic from the pot and add them to the bowl with the ground beef.
4. Now, carefully drain off most of the excess grease from the pot, leaving a tablespoon or two for flavor. Return the ground beef, onion, and garlic mixture back to the pot.
5. Add the Rotel tomatoes, beef broth, mexicorn, and cream of mushroom soup to the pot. Stir to combine all the ingredients.
6. Bring the mixture to a simmer over medium heat. Once simmering, add the cubed Velveeta cheese to the pot.
7. Continue to cook on medium heat, stirring frequently, until the Velveeta cheese is completely melted and the sauce is smooth and creamy. This should take approximately 10-15 minutes.
8. Once the sauce is ready, add the cooked and drained macaroni to the pot. Stir well to ensure that the macaroni is evenly coated with the sauce.
9. Continue to cook for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
10. Serve hot and enjoy!

Expert Tips & Tricks

• For an extra layer of flavor, consider adding a packet of taco seasoning to the ground beef while it’s browning. This will give the Slumgullion a slightly spicy and savory kick.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Add the slurry to the pot during the last few minutes of cooking and stir until the sauce thickens to your desired consistency.
• Don’t be afraid to experiment with different types of cheese. Cheddar, Monterey Jack, or even a spicy pepper jack would all work well in this recipe.
• To prevent the macaroni from becoming mushy, be sure to cook it al dente. It will continue to cook a bit more in the sauce.
• If the sauce is too thick, add beef broth a little at a time until the desired consistency is reached.
• For a spicier dish, substitute hot Rotel tomatoes and add a pinch of cayenne pepper.

Serving & Storage Suggestions

Slumgullion is best served hot, straight from the pot. It’s a hearty and satisfying meal on its own, but it also pairs well with a simple side salad or some crusty bread. To store leftovers, allow the Slumgullion to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat in a saucepan over medium heat until warmed through. You may need to add a splash of beef broth or water if the Slumgullion has thickened during storage. Slumgullion can also be frozen for longer storage, up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	738.4 kcal	N/A
Calories from Fat	249 g	34%
Total Fat	27.7 g	42%
Saturated Fat	9.8 g	49%
Cholesterol	103.3 mg	34%
Sodium	1455.3 mg	60%
Total Carbohydrate	79.5 g	26%
Dietary Fiber	2.8 g	11%
Sugars	3.1 g	12%
Protein	42.8 g	85%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• For a vegetarian version, substitute the ground beef with a plant-based ground meat alternative or a combination of lentils and chopped vegetables like carrots, celery, and mushrooms. Use vegetable broth instead of beef broth.
• To make it gluten-free, use gluten-free macaroni and ensure that the cream of mushroom soup is also gluten-free. Some brands may contain wheat flour.
• If you don’t have mexicorn on hand, you can use regular canned corn or even frozen corn.
• For a richer flavor, try using a combination of beef broth and red wine. Add about 1/2 cup of red wine to the pot along with the beef broth.
• Spice it up with a can of diced green chilies or a dash of hot sauce.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, Slumgullion is a great make-ahead dish. Prepare it completely, let it cool, and store it in the refrigerator for up to 2-3 days before reheating.

Q: Can I use a different type of pasta?
A: Absolutely! While elbow macaroni is traditional, you can use any short pasta shape you prefer, such as penne, rotini, or shells.

Q: Is it possible to make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the ground beef and sauté the onion and garlic as directed, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. Add the cooked macaroni during the last 30 minutes of cooking.

Q: Can I add vegetables to this dish?
A: Certainly! Diced bell peppers, carrots, celery, or zucchini would all be great additions. Add them to the pot along with the onion and garlic to sauté.

Q: What if I don’t have cream of mushroom soup?
A: You can substitute cream of mushroom soup with cream of celery or cream of chicken soup. Alternatively, you can make a simple white sauce using butter, flour, and milk to thicken the dish.

Final Thoughts

So, there you have it – my slightly updated take on my grandmother’s classic Slumgullion. It’s a dish that’s more than just a recipe; it’s a reminder of family, warmth, and those perfectly imperfect meals that somehow become the most cherished. I encourage you to try this recipe, tweak it to your liking, and share it with the people you love. After all, the best dishes are the ones that bring us together. Don’t forget to let me know what you think! Perhaps serve it with a crisp green salad and a glass of your favorite red wine for a complete and satisfying meal.