Monday, September 13, 2010

Homemade Sloppy Joe's


I was in the mood today for Sloppy Joe’s, and had always heard how easy it was to make it homemade. Williams-Sonoma recipes rarely fail me, so I attempted to make this for a quick dinner and I was so pleased! I just loved the flavors- very reminiscent of the Manwich can, but oh so much better… quite possibly the best Sloppy Joe’s I’ve had. The name “Sloppy Joe’s” may have a bad reputation, but this recipe is a wonderfully delicious comfort food that also happens to be quick and easy to make homemade. I also liked this recipe since it welcomes additional veggies such as bell pepper and carrots. I chopped the veggies, sautéed them with the ground beef, and then added the remaining ingredients. Let it simmer for 20 minutes and voila! I used ground round in this recipe, but after making this, lean ground turkey would work just fine.


Homemade Sloppy Joe’s
Ingredients:
1 Tbsp canola oil
1 yellow onion, diced
1 celery stalk, diced
1/4 cup finely diced green bell pepper
1-1/2 lb ground beef (I use ground round)
¼ cup water
1 cup tomato sauce
1/2 cup ketchup-style chili sauce
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp cider vinegar
1 Tbsp firmly packed light brown sugar
1 tsp kosher salt
1/4 tsp freshly ground pepper
6 sesame-seed sandwich buns, split
Cheddar Cheese, sliced (optional)

Directions:
1. In a large fry pan over medium heat, warm the oil. Add the onion, celery and bell pepper and cook, stirring occasionally, until the onion softens, about 5 minutes.
2. Add the beef, increase the heat to medium-high and cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 10 minutes.
3. Stir in 1/4 cup water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, sugar, salt and pepper and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes to blend the flavors.
4. Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately.

Yield: 6 sandwiches

Source: Williams-Sonoma

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