Jackie's Slum Gullion
Wonderful mixture of carrot, turnip, onion, and beef. The smell of turnip is wonderful and takes me back 45-50 years when I was a kid. Topped with spoon dumplings. Delicious!
Wonderful mixture of carrot, turnip, onion, and beef. The smell of turnip is wonderful and takes me back 45-50 years when I was a kid. Topped with spoon dumplings. Delicious!
- Carbohydrate 79.403944375 g
- Cholesterol 63.19 mg
- Fat 24.3984995833333 g
- Fiber 7.39142706178625 g
- Protein 23.1513072916667 g
- Saturated Fat 8.97213741666667 g
- Serving Size 1 1 Serving (658g)
- Sodium 392.72325 mg
- Sugar 72.0125173132137 g
- Trans Fat 3.01351991666667 g
- Calories 631 calories
Step-by-step
- Sauté beef and onion until lightly browned and pour off excess oil.
- Add all other ingredients and water to cover.
- Simmer until vegetables are slightly tender but still al dente.
- Mix flour and baking powder together.
- Mix butter & milk together, then add wet to dry. Mix together into a soft dough.
- Place spoonfuls of dough onto SlumGullion.
- On stovetop, cook for 10 minutes uncovered, cover and cook for 10 minutes more.
Swapping rutabagas for turnips alters the sugar profile significantly, yielding a sweeter broth when simmered alongside carrots and onions. Mastering this hearty dish requires attention to texture and proper storage techniques.
- Simmer the root vegetables until they reach an internal temperature or a textural cue where a paring knife slides in with slight resistance, ensuring they do not turn to mush during the dumpling phase.
- Cool the base completely within two hours before transferring it to airtight containers for freezer storage up to three months.
- Omit the ground sirloin entirely and substitute green lentils at a one-to-one volume ratio for a plant-based variation without altering the liquid balance.
- Thaw frozen portions overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat until simmering before dropping fresh dumpling dough on top.
- Avoid heavy stirring once the dumpling dough rests on the surface, as agitating the liquid causes the flour mixture to dissolve rather than steam properly.
Properly stored leftovers retain their structural integrity for up to four days in the refrigerator. Reheating benefits from adding a splash of water to compensate for the starch thickening the broth.
