Sloppy Joe Recipe

 

sloppy-joe

Please promise me something …. Hold you right hand up, come on.  PUULEEEAASE promise me you won’t buy Sloppy Joe sauce from a can anymore!!  For 2 reasons:

  1. If there is ANYTHING that is easy to replicate and make even better …. it’s homemade Sloppy Joes.
  2. Your meal WILL NOT come together ANY quicker by using canned.  Wanna bet?

The reason it doesn’t take any longer to make is because during the 10 minutes it takes the beef and onions/peppers to brown you are prepping the sauce instead of just opening a can.  See … no extra time.

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The key to making this work in my house is the size of the onions and peppers.  Chop them super uber small.  Like this small :

This way they are sure to be soft and not crunchy.  And you know how kids have those little teeny tiny fingers and will spend 18 minutes at the dinner table picking each and every one out.  So this is my tried and true way for that to not happen.  I also sauté them in just a Tbsp or so of EVOO before adding the ground beef.  Again just to make sure they are soft.

Add your beef and spices and simmer for about 10-15 minutes and you’ve got a meal in under 30 minutes!

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Sloppy Joe Recipe

Ingredients

  • 1 lb ground beef preferably organic, grass fed
  • 1/4 each onion, green pepper & red pepper, super finely chopped
  • 1/2 tsp minced garlic organic

FOR THE SAUCE:

  • 1 cup ketchup organic, or homemade
  • 1 tsp Annie’s yellow mustard
  • 2 tsp brown sugar
  • 1/2 tsp chili powder
  • 1/2 tsp ground mustard
  • 1 tsp Worsh sauce
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup water

Instructions

  1. In a large skillet, over medium heat, saute the onions and peppers in a little olive oil for approx 3-4 min.
  2. Add the ground beef and when 3/4 done, add the garlic
  3. Cook the beef until browned and drain if necessary.
  4. Combine the ketchup, mustard and spices and pour over meat
  5. Turn the heat down to a simmer and let simmer for about 10-15 min, partially covered
  6. Serve over whole wheat buns.

Recipe SourceHappilyunprocessed.com
I use all organic ingredients whenever possible, and hope you do too!  🙂

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Comments

  1. Hi Debi!

    I just wanted to say my husband and I LOVE so many of your recipes! They are seriously yummy and we love that they are non-processed. Just wanted to share 🙂

    Also these sloppy joes are great! We tried them last week and loved them so much we are having them again tonight haha. Keep ’em coming!! 🙂

    – Chelsea

    • awww Chelsea thank you! That was really nice you took the time to leave a comment. I’m working hard in the kitchen everyday and turning my focus now to more one skillet meals or under 30 min meals per my readers request. I hope to live up to your expectations.

  2. I love that you encourage people to make sloppy joe from scratch. My family likes it a bit spicier and robust (with lots for left overs) and I don’t mind investing more prep to make our own that will provide several meals and be more substantial as far as peppers, onions and tomato-based ingredients.

    In advance, I slice and roast well 4 red and 2 green bell peppers with some quality olive oil in a large casserole dish that will eventually hold everything.

    While browning 4 medium to large chopped onions in a bit of organic ghee in the oven in a cast iron pan, I mix the grass fed organic ground meat with a cage free organic egg, 1 can organic tomato paste, 1/3 cup pastene grated parm, 2 teaspoons of dried mustard and 2 tablespoons Annie organic Worcestershire sauce. I mix in the ground meat then add about a cup of whole wheat bread crumbs. I brown this mixture in olive oil in a fry pan, adding organic garlic and some garlic sea salt and freshly ground black pepper for last 5 minutes or so..

    I then add all (onion, browned meat mix) to the large roasted pepper filled casserole dish. Using a 2 cup measuring glass , I stir together 1 and 1/4 cups organic Hunts ketchup, 1 to 2 tablesppon bragg organic vinegar, 2 heaping teaspoons roasted ground cumin, 2 heaping teaspoons smoked paprika, 1/4 heaping teaspoon ground cayenne peeper, and 1 and ½ to 2 tablespoons of unsulphured blackstrap molasses. After I pour this liquid mixture in the meat/pepper/onion filled casserole dish, I add 8 oz of water to the measuring cup and stir around to get the clinging to the glass ingredients mixed with the water. I stir this liquid in with the others in the large casserole pan.

    I now add maybe ½ to 1 cup of Nonnas sweet sauce (http://www.citysaucery.com/nonnas-sweet-sauce). Stir and bake in a 350 oven for 30 minutes, stirring a couple times, to cook all the tomato-based ingredients.

    We get about 3 meals out of this, usually freezing enough for the third meal to have at a later date.

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