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Easy 1960s Ground Beef Slumgullion Recipe

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This old-fashioned slumgullion recipe from 1962 is the same dish that Midwesterners call Minnesota goulash and New Englanders call American chop suey. Ground beef and elbow macaroni cooked in a slow-simmered tomato sauce with onion, green pepper, and garlic, then finished in a casserole dish until the pasta absorbs the sauce completely. Simple pantry ingredients, a genuine hour on the stove, and a dinner that feeds six people without anyone noticing the cost. This is pure, unfussy American comfort food from an era that had no word for “weeknight dinner prep” because this was just what Tuesday looked like.

  • Total Time: 1 Hour 30 Minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 large package (2 cups / 8 ounces) elbow macaroni
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1/4 cup salad oil or olive oil
  • 1 clove garlic, crushed
  • 1 pound ground round or ground chuck
  • 1 #2 can (28 ounces) whole peeled tomatoes
  • 1/4 to 1/2 teaspoon chili powder
  • 1 teaspoon salt

Instructions

  1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions, but pull it 2 minutes before the minimum cook time. It should be slightly underdone with a firm center. Drain and set aside.
  2. Heat the oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the chopped onion and green pepper. Cook, stirring occasionally, until the onion is fully golden brown, 8 to 10 minutes. Do not rush this step.
  3. Add the crushed garlic and ground beef. Cook, breaking the beef into small, uniform pieces with a spoon or meat chopper, until the beef is completely separated and slightly browned, about 6 to 8 minutes.
  4. Add the tomatoes with their juice. Break up the whole tomatoes with your spoon. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for approximately 1 hour or until the tomatoes have cooked down into a thick sauce. The sauce is ready when a spoon drawn through it leaves a trail that holds briefly before filling back in.
  5. Preheat the oven to 350°F while the sauce finishes simmering.
  6. Combine the sauce and drained macaroni. Season with the chili powder and salt, starting with the smaller amounts and adjusting to taste.
  7. Transfer the mixture to a 2-quart casserole dish. Cover and bake at 350°F until the macaroni is as done as you prefer, about 15 to 20 minutes.
  8. Serve hot directly from the casserole dish.

Equipment

Notes

  • Beef fat: Ground chuck (80/20) produces a richer sauce. If using 90/10 or leaner beef, add 1 tablespoon of olive oil with the beef to compensate for the missing fat.

Find it online: https://recipe-rewind.com/easy-1960s-ground-beef-slumgullion-recipe/

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