Kitchen Sink Sloppy Joes Recipes

KITCHEN SINK SLOPPY JOES

Steps:

• -Brown the meat (turkey and beef) in large skillet with onions and peppers over medium heat.
• -Drain off grease.
• -Add the meat mixture, along with the remaining ingredients to the crock-pot and give it a quick stir. See NOTE at the bottom.
• -If it looks too "soupy", then add 1 tbsp of flour to thicken.
• -Cook on high for 1-2 hours or on low for 3-4 hours.
• -Serve on seeded Kaisers (or rolls of choice) with a salad, french fries or potato salad.
• NOTE: I made this is my small crock-pot, so I don't know cooking times for a large one.

SLOPPY JOES

Steps:

• In a large saute pan, heat the oil over medium-low heat, add the onions, saute for 5 minutes. Add the peppers and cook for 5 minutes more. Stir in the garlic and marjoram, continue to cook for 2 minutes more. Transfer vegetables to a bowl with a slotted spoon and reserve. Add the meat to the pan, increase the heat to medium, and cook the meat, breaking it up with a wooded spoon, until it just loses it's color about 5 minutes. Pour excess fat from the pan and discard. Combine the meat and vegetables in the pan along with the tomato sauce, sugar, Worcestershire, vinegar, mustard, and 1/2 cup of the water. Bring the mixture to a simmer, cover, and cook for 20 minutes. (If the mixture appears to be too dry add the additional water.) Season with the salt and pepper to taste. When ready to serve divide the mixture evenly between the buns. Serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

SLOW COOKER SLOPPY JOES: WHOLE30, PALEO, GLUTEN-FREE

Steps:

• In a large skillet over medium-high heat, add the ground beef, minced garlic, diced green pepper and diced onion. Begin to crumble and brown the ground beef and sauté the vegetables
• While it's browning, add the ketchup, beef broth, coconut aminos, tomato paste, dijon mustard, salt and pepper into a slow cooker. Mix to combine
• After about 6-8 minutes of the beef browning and vegetables sautéing, transfer it to a strainer and drain the liquid in the skillet. The beef does not need to be fully browned, and still having remaining pink is fine. You do not want to spend a lot of time cooking it on the stovetop, just enough to draw out enough of the grease and excess water from the vegetables so it can be discarded
• Transfer the beef and vegetables from the strainer into the slow cooker. Stir well to mix it with the sloppy joe sauce that's already in the slow cooker
• Place the cover on the slow cooker and cook on low for 3-4 hours. In the last 45 to 30 minutes of cooking, slightly tilt the lid off of the slow cooker insert so there is a gap that allows the slow cooker to vent. The excess steam will be drawn out so it doesn't get watery
• Serve over baked potatoes, mashed potatoes, spaghetti squash, sweet potato (or sweet potato sliders), a "sloppy salad", or buns

SLOPPY JOES

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the peppers, garlic and marjoram and continue to cook until the peppers are tender, about 5 minutes. Add the meat, increase the heat to medium-high and cook, breaking the meat up, until no longer pink, about 5 minutes.
• Spoon off any excess fat from the pan and discard. Add the tomato sauce, sugar, Worcestershire, mustard, vinegar and 1/2 cup of water and stir to combine. Bring to a simmer, cover and cook until the flavors have blended and the sauce has thickened slightly, 15 to 20 minutes. (If the mixture appears to be too dry add up to 1/4 cup additional water.) Season with the salt and pepper.
• Serve the beef mixture on toasted hamburger buns topped with shredded Cheddar and pickle chips.

THE BEST SLOPPY JOES

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.