You say Slumgullion, I say Schlumgallian

Schlumgallion

It’s one of those days. You know the kind: when you’ve been busy doing stuff all day, and you know you’ve been productive, but you’re not really sure exactly how. It’s been one of those puttery days, when you bask in creativity and execute tasks here and there, and start projects that you don’t care if you finish – those days are lovely.

But they end in those evenings, those nights really, when you realize that, oh, damn, we actually do have to eat dinner, and payday isn’t til tomorrow so pizza is NOT an option, and anyway, we can’t really justify ordering pizza when we have a house full of ingredients.

So you improvise.

For me, improvisation in the kitchen generally begins with sauteing onion and garlic in olive oil. I mean, really, what can’t you do with onion and garlic? So we started with that. And we added some 98% lean organic grass-fed ground beef that was mostly defrosted because I remembered to take it out earlier, but not really early enough.

Oh! There are mushrooms in the fridge. We should use those.

Oh! And tomato paste, because why not? And Worcestershire sauce, because it adds bite. Hmm. This is a little young. Squeeze in some lemon. Garlic and onion powders. Italian herb blend. Merlot-infused sea salt. Freshly ground black pepper. Stir til it bubbles, but it’s not quite complete.

Go to the fridge – nothing inspiring. Beets, but they SO don’t work with this. Maybe the freezer? Jackpot! A frozen veggie blend, kept around for “emergencies” just like this one.

So you add that and you stir, and then you turn the heat way down, and put a lid on it…what else? What else? Oh, awesome! Pasta.

I have this cannister on my counter. Whenever I make a pasta dish and don’t use all the macaroni or rotini or whatever, I put the extra (dry, uncooked) pasta in the cannister (note: dear autocorrect, canNister is an acceptable spelling for this word. Use one ‘n’ or two. Both are good). Nights like tonight, that pasta gets boiled in hot water, olive oil, a little salt, and when it’s done, it goes into the tomato and beef mixture.

Voila! a meal that isn’t horribly unhealthy, and doesn’t take forever to make, either.

But what do you call it.

Well, I grew up calling it, at least phonetically, “Schlumgallian,” with the assumption it was a family-originated made-up name for “throwing the kitchen sink in a pan,” but then I learned that there’s actually a dish called “Slumgullion,” which is an Irish word and refers to a “watery beef stew.”

Feral Kitchen‘s version of Slumgullion is not really that different from what I made. You can see their recipe here.

Mine is in the image at the top of the page, but the whole point of this dish is that you can make it with whatever’s at hand.

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