Sloppy Joes
Great Sloppy Joe Recipe Not too sloppy and with really good flavor Sometimes I make it with ground venison
Great Sloppy Joe Recipe Not too sloppy and with really good flavor Sometimes I make it with ground venison
- Carbohydrate 73.3455668525347 g
- Cholesterol 70.30681735 mg
- Fat 6.69895775578357 g
- Fiber 12.7284830511098 g
- Protein 33.2673068816851 g
- Saturated Fat 2.88085107885397 g
- Serving Size 1 1 Serving (869g)
- Sodium 377.742958214991 mg
- Sugar 60.6170838014249 g
- Trans Fat 0.644838663571211 g
- Calories 470 calories
Step-by-step
- Brown Ground Beef, Celery, Onion and Green pepper in skillet until beef is no longer pink and vegetables are tender.
- Drain grease.
- Whisk together remaining ingredients.
- Pour over beef mixture, mix well.
- Heat thoroughly.
- Serve on hamburger buns.
Thick red sauce clings to crumbly browned beef while flecks of softened green pepper and onion distribute evenly through every bite. Too many versions of this sandwich turn out watery because cooks dump the wet ingredients directly onto steaming meat without properly reducing the moisture first. Browning the ground beef alongside the aromatic vegetables requires medium-high heat for about ten minutes, ensuring the rendered fat renders out completely before draining the skillet.
Discarding excess grease prevents the final mixture from separating into an oily pool inside the bun. Whisking the ketchup, tomato paste, water, vinegar, sugar, Worcestershire sauce, dry mustard, and salt in a separate bowl before combining it with the meat guarantees an even distribution of flavor. Simmering this mixture for fifteen minutes allows the starches in the tomato paste to thicken the sauce until it coats the back of a wooden spoon. Ground venison serves as an effective substitute for beef at a one-to-one ratio, though leaner game meats require careful monitoring during the browning phase to avoid overcooking.
Refrigerating leftovers in an airtight container for up to three days actually improves the overall taste as the spices meld further into the protein. Reheating chilled portions over low heat on the stovetop requires a splash of water to restore the original sauce consistency without scorching the bottom of the pan.
