Wednesday, February 13, 2013

The Best Sloppy Joes
These are less tomato tasting and more smokey and BBQ-ish than traditional sloppy joes. Keep in mind that the rolls too can make all the difference – good bread equals a great sloppy joe! (I serve my sloppy joes on french bread rolls.) Quick, easy, classic and totally delicious.

Yield: Serves 4-6
2 tablespoons vegetable oil
2 onions, diced
1 green bell pepper, diced
2  pounds ground beef ( I use 90/10
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce 
1 T liquid smoke flavoring
½ cup tomato sauce
1 T brown sugar
1 T miniced garlic
1 tsp dry mustard
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 rolls or buns /butter softened


Heat the oil in a large skillet over medium heat. Add the onions/peppersand cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat, peppers and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, tomatoe sauce, brown sugar, dry mustard, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.
Heat your griddle or skillet over med high heat.  butter the buns and toast them til browned.  Pile your sloppy joe mixture on top.and top with cheese if desired.

Notes   Freezable Meals: The leftover sloppy joes can be frozen.

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