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I’ll be honest with you — slumgullion isn’t the prettiest name for a dish. Sounds like something you’d feed pirates, doesn’t it? But oh honey, don’t let the name fool you. This one-pot wonder has fed generations, filled bellies on tight budgets, and warmed up more cold nights than I can count.

I first had it when I was a kid, sitting at my Aunt Millie’s kitchen table — you know the kind with plastic over the cushions and a rotary phone hanging on the wall. She called it “goulash,” but it was really slumgullion — a tomato-y, beefy, cheesy noodle dish that made everything feel alright. No frills, no fuss — just love in a pot.

And now? It’s still one of those go-to dinners when life feels a little too fast and you just want something simple and satisfying — something that tastes like it’s been in your family forever.

Why You’ll Love This (Even If the Name’s a Mouthful)

One pot means less mess — which is music to any tired soul’s ears.
Quick and hearty — from stovetop to table in about 40 minutes.
Super affordable — nothing fancy here, just pantry staples and love.
Cheesy, saucy, satisfying — the kind of meal that gets scraped clean.
Family-friendly — even the picky eaters ask for seconds (and thirds).

Ingredients: The Regulars + A Few Easy Swaps

Here’s what you’ll need — and a few thoughts from my kitchen to yours:

2 tablespoons olive oil
Or whatever cooking oil you’ve got. Bacon grease? Even better, if you ask me.
1 yellow onion, diced
Sweet and savory. If your eyes tear up while chopping, welcome to the club.
1 green bell pepper, diced
Adds a nice bite — but red or yellow will do just fine.
1 lb lean ground beef
Use what you’ve got. Turkey works, too. I’ve even used lentils in a pinch.
2 cloves garlic, minced
Fresh is great, but garlic powder will get the job done if you’re out.
2 cups beef broth
Adds depth. Chicken broth or bouillon with water? Go for it.
1 (15 oz) can tomato sauce
Smooth and rich. This is your flavor base.
1 (15 oz) can crushed tomatoes
Brings some texture. Fire-roasted ones are extra tasty.
1 ½ cups dry macaroni
Elbows are traditional, but any short pasta works. I’m not the pasta police.
1 tablespoon Worcestershire sauce
That secret zing. Don’t skip it — you’ll miss it.
2 teaspoons Italian seasoning
Dried basil, oregano, thyme — that sort of thing.
1 bay leaf
Take it out before serving. Always.
1 teaspoon paprika
Adds warmth and color. Smoked paprika? Even better.
1 cup cheddar cheese, grated
Sharp is nice. Or use what’s in the fridge — it’ll still melt beautifully.
Salt and pepper, to taste
Don’t be shy. Taste as you go, especially at the end.

How to Make Slumgullion Without Losing Your Mind

I promise, this is as easy as it gets. Grab a big ol’ pot and let’s get cooking:

Sauté the good stuff.
Heat the oil, then toss in your onions, bell pepper, and ground beef. Season with a little salt and pepper. Cook it down until the beef’s no longer pink and the house smells amazing.
Add garlic — just for a sec.
Stir it in and let it cook for about 30 seconds. That’s all it needs.
Pour in all the saucy love.
Add broth, tomato sauce, crushed tomatoes, Worcestershire, seasonings, bay leaf, and paprika. Stir it up like you’re stirring in good vibes. Bring it to a nice bubble.
Let it hang out for a bit.
Cover the pot and turn the heat low. Let it simmer for about 15–20 minutes while you put your feet up or unload the dishwasher (or scroll your phone — no judgment).
Time for pasta.
Stir in the dry macaroni and bring the heat up a bit. Keep it cooking, uncovered, for about 10–12 minutes. Stir every so often — pasta can be clingy.
Cheese it up.
Fish out that bay leaf. Turn the heat down low and stir in the shredded cheddar. Let it melt and get all gooey and perfect.
Taste and tweak.
This part’s important — take a little bite and see if it needs more salt or pepper. Maybe even a dash of hot sauce if you’re feeling sassy.

Wanna Change It Up? Here’s How

Slumgullion isn’t precious. It’s like a good pair of stretchy pants — flexible and forgiving.

Spice it up: Add red pepper flakes or hot sauce.
Add veggies: Zucchini, mushrooms, spinach — they all fit right in.
Use a different meat: Ground turkey, chicken, or even sausage.
Swap the cheese: Mozzarella, Monterey Jack, or whatever’s lurking in your cheese drawer.
Make it extra creamy: Stir in a splash of cream or a dollop of sour cream at the end.

How to Store the Leftovers (If You’re Lucky Enough to Have Any)

Fridge: Pop it in an airtight container. Good for about 4–5 days. Tastes even better the next day.
Freezer: Yup! Just cool it completely, then freeze in portions. Reheat gently with a splash of broth or water.
Reheat like a pro: On the stove, low and slow, with a sprinkle of fresh cheese.

One Last Thing, Friend…

This isn’t just a meal. It’s a memory in the making. It’s what you cook when money’s tight, when your energy’s low, or when you just need something that feels like a hug in a bowl.

So whether this is your first time making slumgullion or it’s something your grandma used to serve, I hope it brings a little comfort to your table. And if you do make it, I’d love to hear how it went. Leave a comment, shoot me a note, or tag me in your pictures — because nothing makes me happier than seeing good food shared.

Now go on and pour yourself something to sip, throw on your favorite sweater, and enjoy the cozy dinner you just made.

With love and leftovers,

Slumgullion

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Prep Time 10

Cook Time 40

Course Main

Cuisine American, Comfort Food

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
1 lb lean ground beef
2 cloves garlic, minced
2 cups beef broth
15 oz can tomato sauce
15 oz can crushed tomatoes
1 1/2 cups dry macaroni
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
1 bay leaf
1 teaspoon paprika
1 cup cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onion, bell pepper, and ground beef. Season with salt and pepper. Cook until beef is browned.
Stir in garlic and cook for 30 seconds.
Add beef broth, tomato sauce, crushed tomatoes, Worcestershire sauce, Italian seasoning, bay leaf, and paprika. Stir well and season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes.
Stir in macaroni and increase heat to medium-high. Cook uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
Remove bay leaf. Reduce heat to low and stir in cheddar cheese until melted.
Adjust seasoning if needed. Serve warm.

Notes

You can use elbow macaroni or any small pasta shape. Add red pepper flakes if you want a kick of heat.

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Slumgullion: The Kind of Dinner That Feels Like Home