Sunday, December 5, 2010

Super Sloppy Joes

This recipe comes from a cookbook put together by Natalie Dayton's mom.  (Natalie keeps getting honorable mentions on this blog...I think she should just become a regularly contributing author, don't you?)

I don't know why these Sloppy Joes are so darn good...I think it's the sweet brown sugar and the slightly crunchy red pepper...yuuuuuuummmmmmm.  Even better: it's a super fast and easy recipe.

1 1/4 lbs. ground beef (I've used ground turkey too, and it's delicious)
1/4-1/2 C. brown sugar
2 tsp. steak seasoning blend, such as McCormick brand Montreal seasoning (I've used Adobo, and it works)
1 medium onion, chopped
1 small red bell pepper, chopped
1 T. red wine vinegar
1 T. Worcestershire sauce
2 C. tomato sauce
2 T. tomato paste
8 crusty rolls, split and toasted (the toasting really does make it even better)

Heat large skillet over medium high heat.  Add meat to the pan.  Spread the meat around the pan and begin to break it up.  When the meat has browned, drain the grease.  Combine brown sugar and steak seasoning.  Add sugar and spice mixture to the skillet and combine.  Add chopped onion and red pepper to the skillet.  Reduce heat to medium and cook onions, peppers, red wine vinegar, and Worcestershire sauce with meat until the vegetable soften, about 5 minutes.  Add tomato sauce and paste to skillet.  Stir to combine well.  Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.  Using large spoon, pile sloppy meat onto toasted buns.


Sarah McK said...

I remember sloppy joes fondly from my youth, but haven't had them in ages! Can't wait to make these next week!

Sarah McK said...

I made these today for company who were TOTALLY not pumped about eating sloppy joe's (I could see it in their eyes) but then they wife ate 3 and the husband ate FIVE! Wowzer! Success!!

However, there were several flaws in the recipe that Logan helped me fix, so I just changed them. First off, you do NOT need oil to brown ground beef. It's super oily naturally, and you just have to drain extra if you use oil! Secondly, add the brown sugar and spice mixture AFTER you drain the meat, otherwise all the delicious spices wash away with the drained fat.