Skip to main content

Sloppy Joes


One of my husbands favorite foods is Sloppy Joes, and really when you think about it, who can blame him.  Some foods remind me of being a kid and this is certainly one of them!  However, both Rob and I grew up eating the Manwich versions, which is certainly ok with me as I still like it, but while trying to pay better attention to what I eat I decided to finally make home-made Sloppy Joes.  There are so many recipes out there but when I found one from Cook's Illustrated I knew it would be a winner. 


What I love about this recipe is that it uses ingredients that I always have on hand, whereas most recipes I found use green pepper which I'm not opposed to but I normally don't have them on my grocery list since I eat them so moderately.  One thing I will tell you though is that you want to make sure to use a sturdy bun because these both thick and saucy at the same time.  Homemade buns would be the best so it looks like I need to get on that!

Sloppy Joes

Ingredients: 2 tablespoons vegetable oil
1 medium onion, finely minced
1/2 teaspoon table salt
2 medium garlic cloves, pressed through a garlic press
1/2 teaspoon chili powder
1 pound 85 percent lean ground beef
1 teaspoon freshly ground black pepper
1 teaspoon brown sugar
1 cup tomato puree
1/2 cup ketchup
1/4 cup water
1/4 teaspoon hot sauce (or more to taste)
Hamburger buns for serving

Directions:In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside.

Heat the oil in a large skillet over medium heat until just shimmering.  Add the onions and the salt, stir to coat with oil.  Cover with a lid and cook until the onion is soft and translucent, about 10 minutes.  Be sure to stir the onions every once in a while to prevent scorching.  If the onions begin to brown, turn down the heat to low.

Add the garlic and chili powder and cook, uncovered until fragrant and well combined, about 30 seconds.

Add the beef and cook over medium heat, breaking up the meat with the back of your spoon until just pink, about 3 minutes.

Add the reserved tomato sauce mixture and stir to combine with the beef and onions.  Simmer over medium-low heat until the mixture is slightly thicker than ketchup, about 8-10 minutes.

Season the sloppy joes to taste with remaining salt and black pepper.  Spoon on to hamburger buns and serve immediately.

Source: Food.People.Want, as adapted from Cooks Illustrated
Labels:

Comments

  1. ashleyMay 3, 2010 at 9:01 AM

    yum. i made sloppy joes for the first time in forever! i seriously probably hadn't had a sloppy joe since middle school?! so good though!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully
Post a Comment
Read more

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it
Post a Comment
Read more

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get
4 comments
Read more