Steffi's Sloppy Beef Bloats
I created this recipe in ninth grade Home Ec. class, for an assignment. It was in the 70s but I remember I got an A on it!
I created this recipe in ninth grade Home Ec. class, for an assignment. It was in the 70s but I remember I got an A on it!
- Carbohydrate 2.0548 g
- Cholesterol 60.928 mg
- Fat 13.462 g
- Fiber 0.374000010490417 g
- Protein 16.89864 g
- Saturated Fat 5.265176 g
- Serving Size 1 1 Serving (112g)
- Sodium 60.016 mg
- Sugar 1.68079998950958 g
- Trans Fat 1.929872 g
- Calories 201 calories
Step-by-step
- In a frying pan, brown ground beef and onion.
- Drain any grease.
- Mix in 1 can of your favorite sloppy joe sauce.
- Set aside to cool.
- Open the can of bisquits and either roll or stretch out to about 5 inches round.
- Heat about 2 inches oil in another pan, or use a "Fry Daddy" type deep fryer.
- Into the center of each flattened bisquit, add a heaping tablespoon of the meat mixture.
- Fold and pinch edges together and gently drop into heated oil.
- Fry until golden brown, a couple minutes.
- They will swell (Bloat) up.
- Hence, why I call them "Bloats"!.
Deep-fried biscuit dough encasing seasoned ground beef produces a crackling, golden-brown crust that yields immediately to a hot, savory interior. Maintaining the frying oil at 375 degrees Fahrenheit ensures the exterior proteins dehydrate and brown quickly without absorbing excess lipids, keeping the pastry crisp rather than greasy. Stretch each biscuit to roughly five inches in diameter to establish a uniform dough thickness that seals securely around the filling without tearing. This barrier prevents the moisture from the sauce from escaping into the hot oil, which would otherwise cause dangerous spattering. Pairing these substantial fried pockets requires balancing their rich, dense profile with bright acidity or high water content. Raw crisp cabbage slaws tossed in a vinegar dressing cut through the fat load of both the fried dough and the ground beef. Pickled jalapeños or crisp dill cucumber spears offer a sharp lactic acid bite that resets the palate between bites of sweet-savory tomato sauce. For a warm accompaniment, roasted radishes tossed in butter lose their sulfurous pungency and take on a mild, turnip-like texture that mirrors potato without adding heavy starches. Storing any surplus pastries requires refrigeration within two hours in an airtight container for up to three days. Reheating works best in a 350-degree oven for ten minutes to drive off moisture accumulated in cold storage and restore rigidity to the outer crust, avoiding the rubbery texture caused by microwave heating.
