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Sloppy Joes to the Rescue

Sloppy Joes

Sloppy Joes

I recently posted a sloppy joe recipe where I used ground turkey instead of beef.  I called it a sloppy bird.   It reminded me I’ve never posted my regular sloppy joe recipe!  I did post a drunken joe recipe where I indulged in my love of bourbon in the otherwise simple sandwich.  Just a plain sloppy joe is always nice to make for a fast meal.  I don’t make them often but when I do I like to make extra meat to freeze for even faster meals!

Sloppy Joes

Sloppy Joes

My P.S. and I have strange schedules where nobody is home to make dinner many nights of the week.  We arrive home at dinner time starving and usually end up eating dinner out.  I should be ashamed, I like to cook and could easily make meals ahead of time for fast prep.  And I do quite a bit, but when summer comes and it’s hot out, my lazy side kicks in.

So with a large amount of ground beef to use up I stood and pondered my choices.  I had two kinds of soups in the fridge that I’d made in the last few days and a lot of buns on hand.  Soup and a sloppy joe would be a good idea for dinner.  I had no idea what time my P.S. (Provider of Sustenance/ hubby) would be home and it was already after 6 pm.  He could quickly reheat food for his own dinner whenever he did come home.

I diced up a large onion and added it to a large nonstick skillet that I’d heated on medium high with a drizzle of oil.  I cooked the onion for about 10 minutes, stirring occasionally, until it was beginning to brown a little around the edges.

I broke up the pieces of ground beef and added them to the skillet, further breaking them up with my star tool as they cooked.  I added a generous amount of salt and black pepper and let the meat cook until it was browned.

The skillet is heavy when filled with so much meat so I didn’t dare drain it myself.  I’d used 80% lean beef that my P.S. had bought and it was quite a bit of grease to remove.  I improvised and used a soup ladle, ladling the grease out in small amounts at a time.  Hey, it worked.  That’s what counts.

Grease mostly removed, I added a 15 oz can of diced tomatoes and 1/2 of a small can of tomato paste.  Canned tomatoes themselves just don’t seem to have a great deal of flavor, so adding tomato paste fills the lack of flavor nicely.

I also added a tablespoon of chili powder, a teaspoon of garlic powder and a teaspoon of cumin.  I mixed well and taste tested my meat mixture.  Oops, needed more salt.  I salted, tasted, and salted again.  It was finally just right!

I let the meat mixture simmer on medium low for about 20 minutes, stirring two or three times.  It smelled delish and I was starving.  When the sloppy joe mixture was done I spread a good amount on two buns and decided not to have soup with dinner.  Two sloppy joes and some watermelon for dessert would hit the spot.

Sloppy Joes

Sloppy Joes

My sloppy Joes were as good as I remembered.  I like that they’re a touch Mexican in flavoring, with the chili powder and cumin.  Just enough seasoning to give the burger some depth.  My P.S. returned home later and enjoyed them as well.  He also skipped the soup part.  I’m going to have to freeze that soup, along with some portions of the sloppy joe mixture.  Quick meals instead of all those restaurants!  That’s my goal.

Sloppy Joes

  • Servings: 8-10 buns
  • Difficulty: easy
  • Print

A basic sloppy joe that is one of our favorite comfort foods!

  • 1 large onion; diced
  • drizzle of canola oil
  • 2# ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 15 oz can diced tomatoes
  • 3 oz tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • buns for serving

Heat large nonstick skillet with a drizzle of oil over medium high heat. Add onion and cook until it begins to brown around the edges. Add ground beef and break into smaller pieces as it cooks.

Drain skillet and add rest of ingredients. Stir well. Bring to bubble then reduce heat to medium low and simmer for 20 minutes. Taste test for seasoning, adding salt and pepper as desired.

Serve hot on buns of choice.

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