"Better Than A Can" Homemade Sloppy Joes
Recipe: #16607
January 06, 2015
Categories: Ground Beef, Game/Sports Day, Potluck, Fresh Tomatoes, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"I've had this recipe for many years and have made it on a regular basis rather than making sloppies from a can because it surpasses in flavor. It is a great recipe and one well worth making from scratch. My family really enjoys it and it’s been on my repertoire since the initial try many years ago. I originally got this recipe from an old foodnetwork show called "Chef DuJour" where a different chef was featured daily. This particular day, Lauren Groveman was the chef who presented this recipe."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (316.4 g)
- Calories 521
- Total Fat - 24.3 g
- Saturated Fat - 7 g
- Cholesterol - 89.7 mg
- Sodium - 616.7 mg
- Total Carbohydrate - 42.9 g
- Dietary Fiber - 3.1 g
- Sugars - 20.3 g
- Protein - 32.2 g
- Calcium - 124.6 mg
- Iron - 6.3 mg
- Vitamin C - 25.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To start the sauce: Heat a 2 1/2-quart nonreactive saucepan over medium heat and, when hot, add the oil.
Step 2
When the oil is hot, stir in the onion, green and red pepper, celery and garlic. Cook until the vegetables are softened and fragrant, 4 to 5 minutes.
Step 3
Stir in the tomato puree, tomato paste, ketchup, vinegar, molasses and Worcestershire sauce. Bring the mixture to a simmer, reduce heat to very low and simmer with the cover ajar for 1 hour.
Step 4
To sauté the mushrooms: Heat an 8 - 10 inch skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the chopped mushrooms and cook, stirring frequently, until the mushrooms are golden, 2 to 3 minutes. Remove from the heat and set aside.
Step 5
To finish the sauce: After the sauce has simmered 1 hour, add the sautéed mushrooms, chopped plum tomatoes, oregano, “Better Than Bouillon” seasoning and some freshly ground black pepper. Return to a simmer and cook with the cover ajar for 30 minutes more. (Refer to Note below).
Step 6
To brown ground meat: Heat a 10-inch non-reactive deep-sided skillet over medium heat. When hot, add the ground meat and break it up with a wooden spatula. Cook the meat until separated and no longer pink, about 4 minutes. Then remove from the stove and drain out any excess fat from skillet. Return skillet to the stove, over low heat. Stir in the sauce and bring the mixture to a gentle simmer, uncovered. Cook gently until the flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper and serve immediately.
Step 7
To assemble Sloppy Joes and serve: While the sauce is simmering, open the hamburger buns and spread both opened sides lightly with butter. Lay the buns, buttered sides up, on a shallow baking sheet. Broil the buns until the buttered sides are nicely toasted. Spoon the ground beef mixture lavishly over buns and serve hot.
Step 8
NOTE: If serving for 8 [could serve 10 for skimpier sandwiches], you will need 2 cups of sauce and 2 lbs of ground beef. If serving 4, you will need 1 cup of sauce and 1 lb. of ground beef. The remaining sauce can be frozen for later use and ease. Freeze cooled sauce in tightly sealed containers.
Tips
No special items needed.
15 Reviews
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