Sloppy Joes
I got this recipe from my cousin, Sharon. She said she originally got it from Mrs. Yell, a Home Ec teacher at Watertown High School.
I got this recipe from my cousin, Sharon. She said she originally got it from Mrs. Yell, a Home Ec teacher at Watertown High School.
- Carbohydrate 373.150120280477 g
- Cholesterol 925.3284348 mg
- Fat 210.413122792622 g
- Fiber 10.9159131845107 g
- Protein 271.368735552023 g
- Saturated Fat 80.2415647573348 g
- Serving Size 1 1 Serving (2705g)
- Sodium 6373.62753044357 mg
- Sugar 362.234207095966 g
- Trans Fat 29.7813784248598 g
- Calories 4517 calories
Step-by-step
- Brown ground beef and onion.
- Mix with rest of ingredients and bake at 350 degrees for 1-1/2 hours, stirring occasionally.
Home cooks frequently dump canned soup and ketchup straight onto raw meat without reducing the aromatics first, which yields a watery sauce that fails to cling to the bun. Achieving the right consistency requires managing the moisture released by both the meat and the vegetables during the browning phase. Rendering the fat slowly from three pounds of ground beef alongside finely diced onions builds a solid flavor foundation before any liquids enter the Dutch oven.
Fresh Versus Preserved Components
Swapping canned tomato soup for fresh tomato paste and crushed tomatoes alters the chemical balance of the dish, primarily by reducing the sodium load from over six thousand milligrams down to manageable levels. Fresh celery provides a crisp cellular structure that survives a ninety-minute bake at 350 degrees Fahrenheit far better than frozen alternatives, retaining a slight snap rather than turning entirely mushy. Vinegar and brown sugar must be balanced carefully when substituting fresh citrus or unrefined sweeteners, as commercial ketchup already introduces high levels of both acid and sucrose.
- Stir the mixture every twenty minutes during the baking process to prevent the high sugar content from scorching at the edges of the pan.
- Drain excess rendered fat thoroughly after browning the beef so the final sauce does not separate into an oily slick.
- Store leftovers in an airtight glass container for up to four days in the refrigerator, or freeze portions for three months.
