Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Tango JoesIt's Sloppy Joe's Argentinian




Source of Recipe


Marla
Tango JoesIt's Sloppy Joe's Argentinian cousin, Tango Joe!


Print Send to a friend Add to faves Share Digg it
Reddit
Del.icio.us

Ingredients
1/2 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
2 pounds lean, ground sirloin
Salt and freshly ground black pepper
6 sprigs oregano, leaves removed and roughly chopped
8 sprigs fresh thyme, leaves removed and roughly chopped
1 cup (a couple handfuls) fresh flat-leaf parsley leaves
2 cloves garlic
1/2 small onion, coarsely chopped
2 tablespoons (3 splashes) red wine vinegar (eyeball it)
1 small, 8-ounce can tomato sauce
2 teaspoons (about 3/4 palmful) smoked paprika
2 tablespoons Worcestershire sauce (eyeball it)
2 tablespoons dark brown sugar
4 Portuguese rolls, toasted
Aired on:

January 8, 2008

--------------------------------------------------------------------------------

Also on this show:

Dirty Jobs' Mike Rowe
"I Lost 200 pounds -- and All My Friends."
Recipe Categories:

Family Favorites
Meat
Burgers, Sammies & Subs

--------------------------------------------------------------------------------

Yields: 4 servings


--------------------------------------------------------------------------------

Preparation

Preheat a large sauté pan over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Cook the ground sirloin until browned, 7-8 minutes. Once the meat is brown, season it with salt and pepper.

While the meat is browning, add the oregano, thyme, parsley, garlic and onion to a food processor and pulse the machine to finely chop everything. With the machine running, stream in the vinegar and remaining 1/2 cup of EVOO. Season the herb sauce (in Argentina this is called a chimichurri) with salt and freshly ground black pepper. Add half of the chimichurri to the skillet with the meat, mix to combine.

In a small bowl, combine the tomato sauce, paprika, Worcestershire sauce and brown sugar. Add the sauce to the pan, then bring everything up to a bubble and simmer for 2-3 minutes, until slightly thickened.
To serve, spread the remaining chimichurri on the toast bun tops and spoon the Tango Joes onto the bottoms. Replace the tops and enjoy!