My dad grew up eating this savory 4 ingredient skillet meal during the hardest economic times. It stretches a tiny bit of meat and pasta into a deeply flavorful, hearty, and satisfying dinner that sti

My dad used to tell us stories about growing up in the leanest years, when every scrap of food had to work double duty. This simple 4-ingredient Hoover stew was one of the ways his family could turn a little bit of meat and pasta into a big, steaming skillet of comfort. Hot dogs stand in for pricier cuts, elbow macaroni fills hungry bellies, and pantry tomatoes and corn make a bright, savory broth that tastes far richer than it has any right to. It’s the kind of thrifty, stick-to-your-ribs meal that saw folks through hard times, and somehow, even now, it still hits the spot on a chilly evening or at the end of a long day.

Serve this Hoover stew in deep bowls with a slice of soft white bread, cornbread, or a plain dinner roll to soak up the tomato broth. A simple side of green beans, a basic lettuce salad with whatever dressing you have on hand, or some sliced cucumbers in vinegar fits the humble spirit of the dish. It also keeps well in the fridge, so you can pack leftovers into plastic containers for easy reheat-and-eat lunches, just the way my dad did when he took it along to work.

Servings: 4

8 ounces elbow macaroni (about 2 cups dry)

Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente, 1–2 minutes less than the package directions. Drain well and set aside.

While the pasta cooks, place a large, deep skillet or wide saucepan over medium heat. Add the sliced hot dogs in a single layer, stirring occasionally, and cook for 4–6 minutes until they start to brown in spots and give off some fat. This browning is what builds that savory, nostalgic flavor.