Real Sloppy Joes
Ever since I got my new Williams-Sonoma cookbook, “Comfort Food” for Christmas, I decided that Winter is a perfect time for staying in and cooking and pursuing some comfort amidst the freezing and dismal weather outside. So I’ve decided to cook my way through the book over the next few months, and found a recipe for Sloppy Joes – a dish I haven’t had in a looongg time. In fact, I think I’ve only tried them a handful of times – growing up when my Mom wanted to make a quick dinner but something tasty and savory.
Sloppy Joes have definitely gotten a bad rap, but this version ups the ante and puts them back on the map for a delicious quick dish you can make on a weeknight that’s hearty and spicy and filling. The ingredients are simple and basic: ground beef, onions, peppers, celery and the sauce is a spicy-sweet tomato sauce that is tangy and savory and just too good!
Since I wasn’t able to find bottled chili sauce, I made my own by using 3 parts ketchup to 1 part Chili-Garlic sauce and a small amount of Sriracha sauce (you can find both of these in an Asian supermarket). I also added a dash of onion salt and a dash of Paula Deen’s House seasoning and a dash of Tony Chachere’s Creole seasoning to add a little extra spice and layer of flavors. If you want to make them a bit spicier, throw in a small amount of chopped green chiles. Also, if you’re using frozen meat and defrosting it, make sure it’s completely defrosted before cooking, or you’ll need to omit the ¼ c. of water that the recipe calls for, otherwise the mixture will become too watery.
The key to making a delicious Sloppy Joe is to have a perfect balance between tangy, spicy and sweet – not too tomatoey and not too sweet like a BBQ sauce. Also, the flavors meld together as time goes on, so they actually taste better the next day! They are easy to make and you’ll have leftovers for a few days if you’re eating for one or two. Serve these guys on toasted buns with some melted cheese and a side of chips or fries. Mmmm-good!
Ingredients
Canola Oil, 1 tbsp Yellow Onions, 1, diced Celery, 1 stalk, diced Green bell pepper, 1, finely diced Ground Beef, 1.5 lbs Tomato Sauce, 1 c Ketchup-style chili sauce, ½ c. Worcestershire Sauce, 1 tbsp Dijon Mustard, 1 tbsp Cider Vinegar, 1 tbsp Light Brown Sugar, 1 tbsp firmly packed Kosher Salt, 1 tsp Fresh ground pepper, ¼ tsp Sesame-seed or Whole Wheat Sandwich buns, 6 split, toasted
Preparation
In a large frying pan, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion softens, about 5 minutes.
Add the beef and increase the heat to medium-high. Cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 10 minutes.
Stir in ¼ c. 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.
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 right away.
Makes 6 sandwiches
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