Slumgullion

     On Friday I posted about winter stews and was intrigued by one of them.  I had never heard of slumgullion before and over the weekend did some research on the topic.  It seems that Colorado miners were not the first to use the term for the meal that reminded them of the muddy deposits remaining at their mining sluice.  The English and Irish also used the term as did Pirates and Pioneers to describe what they considered an unappetizing liquid concoction similar to what we know as goulash today.

  Apparently the root "slum" is akin to our word "slime" and "gullion" translates roughly to "cesspool."  So it is safe to say that the term, otherwise used to describe the watery refuse of blood and oil that drains from whale blubber as it is being processed, is a pejorative term for for a stew.



     No single recipe stands out for this creation.  Rather, it is a "clean out the refrigerator, everybody in the pool" sort of dish.  Whatever's on hand will suffice.  I have reviewed recipes that call for rice or potatoes, or pasta that can be boiled or baked, and includes any number of meat possibilities.  Here are two interesting options:

Moose Slumgullion

In a large skillet or kettle brown 1 1/2 pound mooseburger and one large minced onion, seasoned with a good sized slug of garlic salt and enough salt and pepper to suit.

When meat is nicely browned, add a #2 1/2 can of tomatoes or tomato puree.

Simmer about an hour and add one package of previously cooked spaghetti or noodles.  

Season to taste and serve.

Redfern Slumgullion Stew

1 large onion, peeled & chopped                             1 can tomato paste

4-6 cloves, peeled &  chopped                                4 slices bacon, cut into small bits

1 med size yellow beet, peeled & chopped            4 Tbsp olive oil

4 med size yellow potatoes, peeled & chopped    6 cups chicken broth

6 carrots, peeled & chopped                                   1 pkg Asiago fennel chicken sausage

salt and pepper to taste                                                  cut into bite sized pieces

Start with olive oil and uncooked bacon bits in a pot.  heat on medium heat until bacon starts to release its fat.  Add all peeled and chopped vegetables. Saute till lightly browned.

Add tomato paste and chicken broth.  Simmer for several hours until vegetables are done.

About 20 minutes before serving, add sliced Asiago fennel chicken sausage and salt and pepper.

Serve with baking powder biscuits.