1/1 Photo of "Better Than a Can" Homemade Sloppy Joes
I've had this recipe for many years and I used to make it on a regular basis when I was a newly-wed and made it often for the kids when they were itty bitty. It is a great recipe and one well worth making from scratch. Due to a crazy work and life schedule, I weened off of making it but I'm placing it back on my repertoire. I originally got this recipe from an old foodnetwork show called "Chef DuJour" where a different chef was featured daily. This particular day, Lauren Groveman was the chef who presented this recipe.
My Private Note
Units: US | Metric
- 3 tablespoons olive oil
- 1 cup minced yellow onion, packed
- 1/2 cup minced green bell pepper, packed and seeds removed
- 1/4 cup minced red bell pepper, seeded removed
- 2 tablespoons minced celery
- 6 garlic cloves, minced
- 2 cups canned tomato puree
- 2 tablespoons tomato paste
- 1 cup ketchup
- 2 tablespoons cider vinegar
- 1/4 cup unsulphured molasses
- 2 teaspoons Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped button mushroom (or portobello mushrooms)
- 1 1/2 cups chopped plum tomatoes (or canned plum tomatoes. if using fresh, use ripe, peeled and seeded)
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon (Better Than Bouillonn brand. I use Knorr, crumbled)
- fresh ground black pepper
- 8 -10 hamburger buns
- 1To start the sauce: Heat a 2 1/2-quart nonreactive saucepan over medium heat and, when hot, add the oil.
- 2When the oil is hot, stir in the onion, green and red pepper, celery and garlic. Cook until the vegetables are softened and fragrant, 4 to 5 minutes.
- 3Stir in the tomato puree, tomato paste, ketchup, vinegar, molasses and Worcestershire sauce. Bring the mixture to a simmer, reduce heat to very low and simmer with the cover ajar for 1 hour.
- 4To sauté the mushrooms: Heat an 8 - 10 inch skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the chopped mushrooms and cook, stirring frequently, until the mushrooms are golden, 2 to 3 minutes. Remove from the heat and set aside.
- 5To finish the sauce: After the sauce has simmered 1 hour, add the sautéed mushrooms, chopped plum tomatoes, oregano, “Better Than Bouillon” seasoning and some freshly ground black pepper. Return to a simmer and cook with the cover ajar for 30 minutes more. (Refer to Note below).
- 6To brown ground meat: Heat a 10-inch non-reactive deep-sided skillet over medium heat. When hot, add the ground meat and break it up with a wooden spatula. Cook the meat until separated and no longer pink, about 4 minutes. Then remove from the stove and drain out any excess fat from skillet. Return skillet to the stove, over low heat. Stir in the sauce and bring the mixture to a gentle simmer, uncovered. Cook gently until the flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper and serve immediately.
- 7To assemble Sloppy Joes and serve: While the sauce is simmering, open the hamburger buns and spread both opened sides lightly with butter. Lay the buns, buttered sides up, on a shallow baking sheet. Broil the buns until the buttered sides are nicely toasted. Spoon the ground beef mixture lavishly over buns and serve hot.
- 8NOTE: If serving for 8 [could serve 10 for skimpier sandwiches], you will need 2 cups of sauce and 2 lbs of ground beef. If serving 4, you will need 1 cup of sauce and 1 lb. of ground beef. The remaining sauce can be frozen for later use and ease. Freeze cooled sauce in tightly sealed containers.
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Nutritional Facts for "Better Than a Can" Homemade Sloppy Joes
Serving Size: 1 (194 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 291.5
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 614.3 mg
- Total Carbohydrate 48.4 g
- Dietary Fiber 3.5 g
- Sugars 21.4 g
- Protein 6.8 g