Sloppy Joe's
I know the unusual addition of chicken gumbo soup to this recipe sounds strange, but the resulting Sloppy Joes are mild and do not taste like soup! I've been making this recipe for years, and it's a favorite among my family and friends.
I know the unusual addition of chicken gumbo soup to this recipe sounds strange, but the resulting Sloppy Joes are mild and do not taste like soup! I've been making this recipe for years, and it's a favorite among my family and friends.
- Carbohydrate 0.81725 g
- Cholesterol 77.1107029 mg
- Fat 17.018463875 g
- Fiber 0.148750004172325 g
- Protein 21.17695539575 g
- Saturated Fat 6.65560710605 g
- Serving Size 1 1 Serving (122g)
- Sodium 75.19274105 mg
- Sugar 0.668499995827675 g
- Trans Fat 2.437107045975 g
- Calories 247 calories
Step-by-step
- Saute chopped onion in a little oil, then add ground beef to skillet and brown. Season with salt/pepper and garlic powder to taste.
- Drain off fat from beef and then add gumbo soup, do not dilute with water, and add the tomato sauce, rinse the can with a little water and add to beef.
- Bring to boil and then simmer for awhile!
Ground beef carries the primary weight of this dish, requiring thorough browning to develop deep savory flavors through the Maillard reaction. Crowding the skillet traps moisture and causes the meat to grey and steam rather than sear. Cook the one pound of beef over medium-high heat until deep brown crusts form on the bottom of the pan, draining excess fat immediately afterward to prevent a greasy mouthfeel. Undercooking the onions leaves an unwanted crunch, so sauté them until translucent before adding the protein. Condensed chicken gumbo soup introduces a gelatinous body that thickens the sauce without needing extra cornstarch slurry. Pouring the undiluted soup directly into the skillet combines with the tomato sauce to coat the meat evenly during the simmering phase. Letting the mixture bubble gently for fifteen minutes reduces the liquid until the sauce clings tightly to a spoon. Adjusting the heat downward prevents scorching as the sugars in the tomato sauce concentrate. Adding hot sauce or chili powder introduces capsaicin that cuts through the rich beef fat.
