Today we are taking a look at something that most of us probably have not had in a very long time: Sloppy Joes. This is one of those quintessentially American comfort foods that is perfect for a quick weeknight dinner, and the entire thing comes together in under 30 minutes. Bonus points to anyone who can get through this post without hearing Adam Sandler in their head singing "Lunch Lady Land".
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When I decided to make Sloppy Joes, I took a few minutes and thought about what a Sloppy Joe actually is. What I realized is that every Sloppy Joe I had ever had was made with leftover spaghetti sauce, rather than some specific Sloppy Joe mixture. After some research, I came to the very surprising conclusion that I had never had an actual Sloppy Joe before. It was obviously time to change that.
I compiled my research, took some pieces away, added a few of my own, and what I was left with was an entirely new-to-me Sloppy Joe recipe. Most of the recipes I found had a base of ketchup and mustard. I could not bring myself to pour a bunch of ketchup into my pan so I used tomato puree and added a little sugar and cider vinegar to kind of replicate the ketchup flavour. I also added fresh garlic when most recipes called for garlic powder, and used mustard powder when most recipes called for prepared mustard. The result is a Sloppy Joe with a more homemade feel. If you enjoy recipes that build flavour from scratch like this, check out my tomato sauce guide and my barbecue sauce recipe.
Getting Started
First things first, put a large frying pan on the stove over medium-high heat. While that is heating up, dice one medium-sized onion by cutting the top off, then cutting it down through the middle. Peel the onion and then make a few horizontal slices about ¾ of the way through the onion. Make a few vertical slices all the while keeping the root of the onion intact so it does not fall apart. After that, cut across the slices, and like magic, perfectly diced onions.
By the time the onion is cut the pan should be hot and ready. Add about 1 tablespoon of olive oil along with 2 lbs lean ground beef and the diced onions. Stir the beef to break it up and to make sure everything is cooking evenly. Season the beef and onions generously with salt and pepper then move on to the next task.
Peppers and Garlic
With the beef and onions cooking away, dice up about a ½ cup of green bell pepper (about half the pepper). Then peel and slice 2 cloves of garlic.
By the time the slicing and dicing is done the onions should be translucent and the beef cooked through. Add in the bell pepper and garlic and cook everything together, stirring, for a few minutes.
Seasonings
After a couple of minutes of cooking the bell peppers and garlic, it is time to add in the seasonings: 2 tablespoon of brown sugar, 2 teaspoon ground mustard, 2 teaspoon cider vinegar, 1 tablespoon soy sauce, and ½ teaspoon crushed red pepper flakes. Stir the seasonings into the meat mixture and cook it all together for about 2-3 minutes before moving on.
Building the Sauce
The last two ingredients to go into the Sloppy Joe mixture are 1 cup of tomato puree and 1 cup of beef stock. Once these are added in, turn the heat up slightly on the pan and bring it to a boil. Then, reduce the heat to medium and let it simmer away. The mixture is done when there is very little moisture left in it. Essentially, when you scrape the bottom of the pan with a spoon, a clean line stays. That is how you know the mixture is thick enough.
Making a Quick Side Salad
While the mixture is simmering on the stove, it is a great time to put together a quick side salad. Slice up a chunk of cucumber, then a radish, and a carrot. Put some mesclun mix in two small bowls and top it with the cut vegetables and a couple of cherry tomatoes. A simple Mediterranean-style salad also pairs really well with Sloppy Joes.
Toasting the Buns
The salad is done, the Sloppy Joe mixture is almost done, and all that is left is to toast the buns. Cut them in half and pop them in the toaster. A "bagel setting" (which only turns on one side of the element) works well here -- toast the buns 90% of the way on the bagel setting and then finish them on the regular setting for even browning.
Assembling the Sloppy Joe
The Sloppy Joe mixture is done when there is very little moisture left and a spoon dragged across the bottom of the pan leaves a clean line. A big scoop of the filling on a toasted bun, a dressed side salad, and dinner is ready.
One other thing: hot sauce on a Sloppy Joe is an excellent addition. If you are all right with a bit of heat, put some hot sauce on this -- you will be happy you did. For more on building your own homemade condiments, I have a guide for that too.
Final Thoughts
These Sloppy Joes were really tasty and I would happily make them again. The combination of tomato puree, brown sugar, and mustard powder creates a sauce that is more complex and satisfying than the ketchup-based version, and the whole thing comes together in about 30 minutes flat.
Recipe
Ingredients
- 2 lb Lean Ground Beef
- 1 Onion, Diced
- ½ cup Diced Green Bell Pepper
- 2 cloves Garlic, Peeled and Sliced
- 1 cup Tomato Purée
- 1 cup Beef Stock or water
- 2 tablespoon Brown Sugar
- 2 teaspoon Cider Vinegar
- 2 teaspoon Mustard Powder
- 1 tablespoon Soy Sauce
- ½ teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
Instructions
- Heat a large frying pan over medium-high heat. Addin the ground beef and onions and cook until the onions are soft and the beef is cooked through (5-8 minutes). Season generously with salt and pepper.
- Add the green pepper and garlic to the beef and onions and cook for another 2-3 minutes.
- Next up, add in all the seasonings cook for 2 minutes then add in the tomato purée and beef stock. Bring to a boil, reduce the heat to a simmer and cook until thick.
- The mixture is done when a spoon dragged across the bottom of the pan leaves a clean line. Taste and adjust the seasoning as needed.
- Serve on toasted buns with a side salad.
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