Recipe: Sloppy Joes

As you know, I don’t cook a whole lot of meat. And when I do, it needs to be as hands-off as possible, because I am very squeamish about meat fluid touching me or my workspaces. Mmmm…meat fluid. ;)

This sloppy joe recipe is perfect: you just throw the ground beef into the skillet and push it around a bit with a spoon. If you slide it out of the butcher paper correctly, you don’t even have to get your hands wet!

Plus, it makes the tastiest sloppy joes I’ve had in a long time. The sweet/sour/savory balance is perfect.

Sloppy Joes

(adapted from Dixie Caviar’s version)

1/2 onion, chopped
1 celery stalk, chopped
2 carrots, chopped **
1 red pepper, chopped
1 cup spinach leaves, chopped very fine
1 pound grass-fed ground beef
4 Morningstar Farms Breakfast Patties (or any flavorful real sausage you like!)
8+ ounces of tomato sauce
3/4 cup ketchup
1 tablespoon Braggs Liquid Aminos (you could use soy sauce or tamari)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon packed brown sugar
Kosher salt and pepper, to taste
Hamburger buns

Warm a few tablespoons of grapeseed oil (it has a high smoke point) in a large fry pan over medium heat. Add the vegetables and cook until tender, stirring occasionally, about 10-12 minutes. Increase the heat to medium-high and add the beef and sausage. Cook, stirring and breaking up the meat with a wooden spoon, until it is no longer pink, about 10 minutes. Stir in the tomato sauce, ketchup, Braggs, mustard, vinegar, sugar, salt and pepper. Reduce the heat to medium-low/low and simmer, stirring frequently, for about 20 minutes to blend the flavors. You can add more of anything you think it needs. When I followed the original recipe exactly, I found I wanted more tomato sauce than it called for - reflected here.

You can serve on hamburger buns, like traditional sloppy joes, or you can do what I enjoyed and serve it over spring salad mix with a little Ranch dressing on top! Mmmmmm. So good, and much lighter than the meat+bread rendition. Gluten-free, too!

** If you have the joy of shopping at a Trader Joe’s, you can purchase pre-chopped mirepoix (what the French call “chopped onion, celery, and carrot”) in the produce cooler. Use about a cup or it, and this recipe is that much faster to throw together! I have a great way to use up the leftover mirepoix, too. I’ll post that soon.

Hey Laura, I think... Recipe: Sloppy Joes

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