Grammy’s Goop – Depression Era One Pot Meal

image_pdfimage_print

When I was growing up mom used to make a dish she called Goop. She explained to us that during the depression, meat was rationed. People had to stretch the little bit they had for every meal. My maternal grandmother (Grammy) made this recipe up during that time and it’s become a family tradition.

It had some meat, rice, little noodles, and some veggies all cooked together in the same pot. And the flavor was so good! I even loved it cold. We thought mom had never actually written the recipe. She just knew hot to make it.


After she passed we thought we’d never have Goop again. My sister tried to reproduce it, and she got pretty close, but it just wasn’t the same. Well low and behold my Aunt asked if I wanted the recipe. Wait, what?

goop

My mother had given Aunt Kathy the recipe when her and my paternal Uncle were first married and on a budget. And she’s had it all these years! I’m so excited to share this dish with you. She sent me some other family recipes too. Can’t wait to try them all!

Here’s How to Do it:

Start by browning the sausage. Turn the burner to medium low and cook the sausage. mushrooms and onions until the onions are starting to soften.

goop

Add all the other ingredients.

goop

Bring to a boil, then reduce heat.

Cover and cook on low for 30 to 45 minutes.

goop

Fluff up the rice and serve. Mom always had a salad on the side. This one will be a hit – trust me!!

© Copyright 2020 The Lazy Gastronome

Grammy's Goop - Depression Era one pot Meal

Created during the depression when meat was rationed, this one pot wonder is delicious and filling!

Course: dinner, lunch, Main Course, main dish, supper
Cuisine: American
Keyword: bell pepper, celery, low meat, rice, sausage
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1/2 pound pork breakfast sausage, bulk
  • 1 small to medium onion, chopped
  • 1 cup sliced, fresh mushrooms
  • `1 medium to large green bell pepper, chopped (and seeded)
  • 1 cup celery, sliced
  • 1 cup raw, white rice
  • 2 packages dry chicken noodle soup (mom always used Lipton)
  • 2 cups water
Instructions
  1. Start by browning the sausage. Turn the burner to medium low and cook the sausage, mushrooms and onions until the onions are starting to soften.

  2. Add all the other ingredients.

  3. Bring to a boil, then reduce heat.

  4. Cover and cook on low for 30 to 45 minutes.

  5. Fluff up the rice and serve. Mom always had a salad on the side. This one will be a hit - trust me!!

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Main dish and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.