THE BEST SLOPPY JOES
This is weeknight comfort food at its finest. We created a homemade sauce that is tangy and flavorful but also quick and easy. We used both ketchup and canned tomato sauce for lots of tomato-y zip and just a touch of brown sugar for a bit of sweetness and slight caramel finish. Green bell pepper is a key addition; it really enhances the other ingredients, elevating the flavor profile into the realm of a true sloppy joe.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 sandwiches
Number Of Ingredients 15
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
- Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.
SLOPPY ZUCCHINI JOES !
I made this recipe up tonight (August 17, 2007) as an alternative to the regular sloppy joes that we all love... This was so good.... not a bite left over... We will be making these often!
Provided by Colleen Sowa
Categories Beef
Time 30m
Number Of Ingredients 7
Steps:
- 1. Brown and crumble the ground beef in a large skillet.
- 2. Add the chopped onion and grated zucchini. Cook until tender and well blended with the meat.
- 3. Stir in all remaining ingredients and simmer for 5 minutes to thicken and blend flavors.
- 4. Serve on favorite buns or rolls.
BEEF & VEGGIE SLOPPY JOES
I'm always looking for ways to serve my family healthy and delicious food, so I started experimenting with my favorite veggies and ground beef. I came up with this favorite that my three kids actually request! This healthy take on sloppy joes reminds me of my own childhood. -Megan Niebuhr, Yakima Washington
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 13 ingredients. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Drain; transfer beef to slow cooker. Stir to combine., Cook, covered, on low 5-6 hours or until heated through and vegetables are tender. Using a slotted spoon, serve beef mixture on buns.
Nutrition Facts : Calories 316 calories, Fat 10g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 565mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
HOMEMADE SLOPPY JOES
I simmer a big batch of this hot and tangy sandwich filling, then freeze the extras. Just thaw and reheat it for a quick dinner. -Sandra Castillo, Janesville, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in ketchup, barbecue sauce, brown sugar, vinegar, mustard, Italian seasoning, onion powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 368 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 1029mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 1g fiber), Protein 18g protein.
SLOPPY ZUCCHINI JOES
On my endless quest to find ways to use up our abundance of zucchini, I came up with this one today. I add 5-6 cups of yellow crookneck squash. But you can also use yellow summer squash or zucchini. Stokely's was the brand of sloppy joe sauce that I used.
Provided by Charlotte J
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a big non-stick skillet, add ground beef. onion and garlic and brown.
- Cook over medium-high heat for 10-12 minutes or until the beef is browned and the zucchini is tender.
- Change heat to medium-low; add in the sloppy joe sauce; stir and cook 4-5 minutes or until heated.
- Season with salt and pepper to taste.
- Spoon mixture over buns and serve immediately.
SUMMER SQUASH SLOPPY JOES
Provided by Melissa Clark
Categories Beef Cheese turkey Vegetable Broil Sauté Kid-Friendly Summer Cookie Small Plates
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.
- 2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.
- 3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.
- 4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.
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- In a large skillet over medium-high heat, brown the ground beef, onion and garlic until the meat is no longer pink. Drain.
- Whisk together the remaining ingredients to make the sauce. Add to the skillet with the beef, onion and garlic.
- Simmer uncovered over low heat for 10-15 minutes, stirring regularly, until the mixture reaches desired consistency. You can keep the skillet covered if you like the sauce “sloppier.” If the sauce is too thick, gradually stir in a small amount of warm water or beef broth. If the sauce is too thin, gradually sift in a small amount of flour while stirring vigorously to thicken.
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- Cut each zucchini in half lengthwise. Use a paring knife to score around the inside edge about 1/4 inch from the sides, being careful not to cut through the zucchini. Use a spoon to carefully scoop out the flesh. You’ll have about four cups of zucchini flesh scraped out, which you can use for the Zucchini Carbonara (page 146). Take one tablespoon of the oil and brush both sides of the zucchini boats with a light layer. Arrange the zucchini halves side-by-side on a large baking sheet with the hollowed parts facing up.
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