Wednesday, July 27, 2011

Rachael Ray's kid friendly Sloppy Joes

Kids are kind of hilarious. Kess said the other night "Sloppy joes have soft meat and they're sweet. What's not to like?" I couldn't argue with that logic so instead of opening a can of Sloppy Joe mix (and I really want to do because I'm dog-tired!), I made Rachael Ray's recipe. It was surprisingly good. I used ground beef instead of ground sirloin and used green bell peppers instead of red and it was awesome. They tell me that they were "way better than the ones in the school cafeteria". :)

I wish this picture turned out better. I had a baby in one hand and the camera in the other.

  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar
  • 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 4 crusty rolls, split, toasted, and lightly buttered (or cheap hamburger buns that you got on sale at the Hostess store...)
  1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. 
  2. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. 
  3. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. 
  4. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

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