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Sloppy Joes

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"Purported to have made their first appearance in the 1950s, these hot sandwiches appeal because they take no time to make at all and are a combination of what most of us love best — spaghetti sauce and barbecue sauce. You are likely to have most, if not all, the ingredients in the house. I have made several changes to bring up the flavor, and I suspect your kids will love them."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 1 large onion, finely chopped
â—¦ ½ cup finely chopped celery
â—¦ ½ large green bell pepper, finely chopped
â—¦ 1 large clove garlic, minced
â—¦ 1 ½ pounds ground beef or bison
â—¦ 1 cup beer
â—¦ ¼ cup Worcestershire sauce
â—¦ ½ cup catsup
â—¦ 2 teaspoons Dijon mustard
â—¦ 4 teaspoons white vinegar
â—¦ ¼ to 1 teaspoon hot pepper sauce
â—¦ Salt and freshly ground black pepper to taste
â—¦ Toasted rolls, such as hamburger buns


Recipe

Heat the oil; sauté the onion in the hot oil for about 3 minutes. Add the celery and green pepper and continue sautéing until the vegetables are soft and taking on color.

Add the garlic and sauté for 30 seconds. Push the vegetables to the side and add the beef, breaking it up with a fork until meat is crumbled. Cook until the meat is cooked through and no pink remains.

Add the beer, Worcestershire, catsup, mustard, vinegar, and hot pepper sauce, reduce the heat, and simmer a few minutes until the flavors are blended. Season with the salt and pepper.
Serve on rolls as open or closed sandwiches.


Makes 4 servings



• Sloppy Joes are just as good, maybe better, the second day. They can also be frozen for up to a month.
To serve, simply reheat.