Try this Sloppy Joes I Recipe recipe, or contribute your own.
- Carbohydrate 1.40153909448825 g
- Cholesterol 49.1391734166667 mg
- Fat 7.6761660119015 g
- Fiber 0.101916516268426 g
- Protein 15.3178197970648 g
- Saturated Fat 3.07630970761694 g
- Serving Size 1 1 Serving (134g)
- Sodium 717.321937205577 mg
- Sugar 1.29962257821983 g
- Trans Fat 0.950452454102049 g
- Calories 140 calories
Step-by-step
- In large skillet over medium heat, brown meat. Drain any grease from pan.
- Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.
Condensed chicken gumbo soup acts as the primary emulsifier and thickener in this sauce, binding released meat fats with added water through its gelatin and starch content. Without this processed base, free liquid would pool separately from the solids during simmering. Browning the one pound of lean ground beef thoroughly over medium heat creates Maillard reactions on the pan surface, developing savory depth before any moisture is introduced. Draining excess grease prevents the finished sauce from breaking and appearing oily on the plate. Simmering the mixture uncovered for one hour allows moisture to evaporate steadily until the sauce coats the back of a spoon without running. Monitor the heat carefully during this reduction phase; scorching occurs rapidly once the starches in the soup thicken the liquid. Freezing works exceptionally well for this cooked meat mixture because the high starch content prevents syneresis, or liquid separation, upon thawing. Cool the finished filling to below 40 degrees Fahrenheit within two hours of cooking, then transfer it to airtight freezer containers where it stores safely for up to three months. Reheat thawed portions gently in a saucepan over medium-low heat, adding two tablespoons of water if the consistency has tightened too much during storage. Swapping the beef for ground turkey requires monitoring the fat content; turkey releases less natural fat, so reduce the initial browning time by two minutes to prevent dryness.
