Try this Sloppy Joe recipe, or contribute your own.
- 1/4 cup water
- 1 tsp salt
- 1/2 cup ketchup
- 2 tbsp olive oil
- freshly ground black pepper to taste
- 1 tbsp worcestershire sauce
- 1 lb lean ground beef
- 1/2 cup tomato sauce
- 2 tbsp red wine vinegar
- 1 cup onion (finely chopped)
- 1 rib celery (minced)
- 1/2 green pepper (cored seeded and chopped)
- 1/2 tsp oregano (dried)
- 1 tbsp dark brown sugar (packed)
- 1 cup corn (frozen)
- 4 pappy seed rolls halved and toasted
- Carbohydrate 19.9874882065841 g
- Cholesterol 73.708760125 mg
- Fat 13.5075416546505 g
- Fiber 3.31666577321991 g
- Protein 26.0359257838924 g
- Saturated Fat 4.90160654816564 g
- Serving Size 1 1 Serving (384g)
- Sodium 1574.95540618927 mg
- Sugar 16.6708224333642 g
- Trans Fat 1.60366805315865 g
- Calories 300 calories
Step-by-step
- In a medium skillet over medium heat, brown the ground beef, onion, Celery, Green Pepper and Oregano in Olive Oil.
- Stir in remaining ingredients. Cook until bubbling and heated through.
- Spoon over toasted Poppy Seed Rolls and serve.
Sweating the onion, celery, and green pepper simultaneously in olive oil requires maintaining a medium heat setting to soften the cellular walls without browning the aromatics prematurely. Ground beef added to this pan must reach an internal temperature of 160 degrees Fahrenheit to ensure safety, while excess rendered fat should be drained through a colander so the sauce retains proper viscosity. Substituting red wine vinegar with apple cider vinegar alters the acid profile by introducing a fruitier tang, which demands a proportional reduction in dark brown sugar to balance the sweetness. Dried oregano, unlike its fresh counterpart, requires heat and moisture over a 15-minute simmer to fully hydrate its volatile oils and release earthy phenolic compounds into the tomato base. Toasting poppy seed rolls in a 350-degree oven for three minutes creates a structural barrier of crisp crumbs that prevents the bread from becoming soggy under the hot meat mixture.
