Beefandmushroomsloppyjoes Recipes

Steps:

• Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.
• Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.
• To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

Steps:

• In a heated non-stick skillet over medium-high heat add oil and swirl to coat.
• Add beef and cook for 4 minutes or until browned, stirring to crumble.
• While beef cooks, place mushrooms in a food processor, pulse 10 times or until finely chopped.
• Add mushrooms, onion, and garlic to pan, cook 3 minutes or until onion is tender.
• Add tomato paste, and the next 5 ingredients through salt to pan and cook 5 minutes or until mushrooms are tenderand liquid evaporates.
• Stir in pepper, and hotsauce.
• Spoon 1 cup beef mixture on bottom half of each bun, and top with other bun half.

Steps:

• Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
• Drain off the excess fat.
• Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally.
• Reduce the heat and cover.
• Simmer until the vegetables are tender, about 25 minutes.
• Spoon the mixture onto the bottom halves of the buns and top with the remaining halves.
• NOTE: For Sloppy Joes, omit the cabbage and salt.

Steps:

• Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off excess grease. Stir in cream of mushroom soup (undiluted), milk and liquid smoke. Reduce heat to low, and cook just until hot. Stir in sour cream, and season with salt and pepper. Remove from heat. Serve on hamburger buns.

Steps:

• Season beef with kosher salt, black pepper, and cayenne.
• Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
• Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
• Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
• Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
• Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.