Slumgolian

Early in our marriage, I mean, early, I enthusiastically shopped on a $25 per week grocery budget that consisted of a different flavor of generic hamburger helper for each night and a different canned vegetable (there were only 3 veggies Chris would eat: Corn, potatoes & green beans). I was so proud of my (very basic) culinary skills & stepping into the role of wife. While we were college age, we both had full time jobs and were living life a little bit better than the college budget our peers were getting by on. We just had no clue how to cook if it didn’t come in a box or with instructions.

Today, our grocery budget (thanks inflation) is much higher. I think everyone can relate. While we typically eat really well, and around what meat we have in the freezer, it’s always nice to throw a meal in the mix that costs next to nothing (in today’s terms) or the ingredients have been lingering in the pantry for a while for such a time as this.

Our friend Paul, was a giant of a man back in the day, the kind that looks like he was raised on beef, corn and potatoes, was the one that introduced this college inspired delicacy to us while he was attending Tarleton State University. When and where he made this & we ate it, I couldn’t tell you, and I can’t even remember if he named it or if we did. Slumgolian. aka the everything-but-the-kitchen-sink-one-pot-wonder.

The funny thing about this recipe is that it really not that far off from a hamburger helper flavor. It just lacks noodles & has some veggies in it. The great thing about this meal is that all of the ingredients are pretty cheap & easily accessible. It is once again, something that fills the belly & still is better (and less expensive) than take out. The flavor & texture reminds me of the inside of a casserole dish you’d find at your community potluck or family reunion.

If you wanted to be real boujee, you could serve this up with a side salad or some Texas toast, but if all you have in you is to get a hot meal on the table, this will certainly do as a stand alone.

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RECIPE – Slumgolian

1-2 lbs ground beef, deer, pork or any combination of, browned & seasoned with salt & pepper to taste

1 onion diced & sauted with the meat (optional)

2 cans green beans (drained)

2 cans of corn (drained)

2 cans of cream of mushroom soup

Directions: Brown & season your meat selection, add in diced onions (if you want them) and cook/sauté them a bit so they aren’t crunchy. Then dump in all canned items (don’t forget to drain the veggies), mix thoroughly, heat throughout & serve.

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At some point with little introductions to meals like this, my confidence in the kitchen & our palates grew. If we ate something somewhere and loved it, I just had to figure out how to make it myself for us to enjoy again.

I can’t tell you the last time I bought hamburger helper, not because we don’t like it, but because I became more comfortable buying a bag of plain elbow macaroni & eye-balling it, experimenting with flavors & ingredients. Same for plain rice instead of Rice-a-Roni, or a Suddenly Pasta Salad. I just started duplicating what we were eating, but without the ingredients pre-mixed in a box, and found that I actually can cook, and cook well, and that it was often much less expensive & more versatile than purchasing the convenience of having it all pre-mixed.

So there you have it. A little story, and a little recipe. Goodness gracious, what a long ways we have come in 19 years. We hope you enjoy this humble little meal as much as we do.

-Randi