Easy Sloppy Joes Recipes

Steps:

• In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
• Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

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:

• To prepare the sauce: Heat a 2 1/2-quart saucepan over medium heat and when hot, add 3 tablespoons oil. When oil is hot, stir in minced onion, green and red pepper, celery and garlic. Cook over medium-low heat until vegetables are softened and fragrant, about 4 to 5 minutes. Stir in tomato puree, tomato paste, ketchup, vinegar, molasses and Worcestershire sauce. Bring mixture to a simmer and turn heat down to very low. Simmer sauce with the cover ajar for 1 hour. Meanwhile, heat an 8-inch skillet over high heat and when hot, add 1 tablespoon extra-virgin olive oil. When oil is hot, add chopped mushrooms and cook mushrooms, stirring over high-heat until golden, 2 to 3 minutes. Turn heat off and set skillet aside. After sauce has been simmering for 1 hour, uncover and add Sauteed chopped mushrooms, prepared fresh tomatoes, oregano, Bovril seasoning and some freshly ground black pepper. Bring back to a simmer and cook with the cover ajar for 30 minutes more. Uncover and let cool until needed.
• Note: If you plan on cooking right away, just measure out 2 cups of the sauce, and let the remaining sauce cool. Freeze for the next time.
• To add browned ground meat: Heat a 10-inch deep-sided skillet over medium heat and, when hot, add the ground meat and break up with a wooden spoon. Cook meat until separate and golden brown, then remove from the stove and drain out any excess fat from skillet. Return pan to stove and stir in 2 generous cups of prepared sauce to meat. Bring mixture to a gentle simmer over low heat and cook (uncovered) until flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper to taste and
• Note: If serving 4, brown 1 pound of ground meat and add 1 generous cup of sauce.
• To assemble Sloppy Joe's and serve: Spoon ground beef mixture onto split hamburger buns that have been spread lightly with butter and broiled to toast the buttered side only. Serve hot.
• Variation Tips:
• This Sloppy Joe mixture is not only great on buns, but it's also fabulous over hot (lightly buttered) pasta. Toss in some cooked peas (fresh or frozen) and you've got yourself a hearty and delicious meal. Alternatively, stir this into a bowl of cooked long grain white rice, for a change of texture.
• And don't throw out any leftovers...heat it up the next night and spoon it onto baked potatoes. Eat (as is) or if desired, sprinkle the top lightly with grated cheddar cheese and broil until the cheese is melted and bubbling. Now, add a simple green tossed in a light vinaigrette and you've got yourself yet another easy and delicious meal!

Steps:

• Cook meat slowly in skillet with salt and onion.
• Meanwhile, make sauce by mixing together all other ingredients and cooking slowly over low heat for 15 minutes.
• Drain (not much to drain if you use ground round) and add meat.
• Let simmer for at least an hour, stirring from time to time, to let meat absorb the sauce.
• Serve on toasted hamburger buns.

Steps:

• Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
• Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
• In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Return skillet and beef to stove and reduce heat to medium-low.
• Stir chili sauce, mustard, brown sugar, and vinegar into the ground beef; simmer until the sauce thickens, 5 to 10 minutes.

Steps:

• Brown meat in large skillet; drain. Add vegetables; cook and stir 5 min. or until crisp-tender.
• Stir in barbecue sauce; cook 5 min. or until heated through, stirring occasionally.
• Fill buns with meat mixture and Singles.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
• Add ground beef to skillet. Cook, breaking up meat with a wooden spoon, until it is no longer pink, 6 to 8 minutes.
• Stir tomato sauce, ketchup, and Worcestershire sauce into beef mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
• Season the mixture with more salt and pepper, as desired. Spoon onto buns, and serve immediately.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, relish and soup mix; heat through. Serve immediately on buns, or cool mixture before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen sloppy joes: Thaw beef mixture in the refrigerator; place in a saucepan and heat through. Serve on buns. ,

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, ketchup, brown sugar, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve on buns. Top meat with arugula. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on buns with arugula.

Steps:

• Heat the oil in a deep frying pan, then fry the onion, pepper and garlic for 8-10 mins until softened. Add the mince, breaking it up with a wooden spoon as you go, and stir until it browns all over. Tip in the tomatoes and chipotle, or barbecue sauce, and add a little seasoning. Simmer for 10-15 mins until the sauce has thickened.
• Put the cheese slices on top of the mince and cover with a lid for 2 mins to let it melt into the sauce. Pile into the buns with the crispy onions, and lettuce on the side for scooping up the extra sauce.

Steps:

• Brown meat in a skillet until it has just cooked through. Add in salt and pepper.
• Drain meat onto paper towels so that the grease and fat have been soaked up.
• Using the same skillet (after it has been wiped down with the a paper towel), combine all the remaining ingredients and bring to a slight simmer.
• Add the meat back along with some fresh cracked black pepper. (You can also add the meat after 3-4 minutes of slight simmering if you prefer very soft onions.).
• Heat thoroughly and serve on a steamed or toasted bun with kettle chips.
• These are also great topped with cheese and a hot dog.

Steps:

• Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.
• Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
• Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
• Season with salt , black pepper, and cayenne pepper to taste.

Steps:

• Brown ground beef and onion; drain.
• Add remaining ingredients and simmer 15 minutes.
• Serve on hamburger buns with your favorite chips.

Steps:

• Brown hamburger.
• Drain beef well.
• Add the rest of the ingredients.
• Simmer at least 30 minutes.
• Serve on hamburger buns.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Serve on buns.

Steps:

• Brown the beef in a skillet with the onion. Add the garlic and cook until the garlic is fragrant, about one minute. Add the remaining ingredients and simmer for about 10 minutes until the sauce is thickend and bubbling. Serve on your favorite buns.

Steps:

• Crumble the ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently until evenly browned. Drain off grease. Add the onion and celery, and cook until the onion is tender, about 3 minutes.
• Reduce heat to medium and pour in the chili sauce. Stir in the vinegar and sugar. Add mustard if using. Simmer until the mixture is your desired thickness. Serve on buns.