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- Diet & lifestyle
- Vegetarian meals
These are an all-American favourite. As the name suggests, they have a messy appearance – a bolognese mixture served between wholemeal rolls – but it's a recipe all the family will love, and it can be prepared ahead. Lean minced turkey is used here as a lower-fat alternative to minced beef, but you could use either.
5 people made this
- 2 tbsp vegetable oil
- 2 celery sticks, finely chopped
- 1 large onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 aubergine, finely diced
- 1 garlic clove, crushed
- 500g lean minced turkey
- 400g can chopped tomatoes
- 2 tsp tomato purée
- 2 tbsp chopped fresh basil
- To serve, 4 large soft wholemeal rolls or baps
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Heat the oil in a large frying pan over a moderate heat. Add the celery, onion, carrot, aubergine and garlic and fry for about 6 minutes, stirring occasionally, until the vegetables are softened.
- Add the turkey to the pan, stirring well to break up the meat and mix with the vegetables. Cook for 5 minutes, stirring occasionally, until there is no trace of pink left in the turkey.
- Stir in the canned tomatoes with the tomato purée and basil. Bring the mixture to the boil, then reduce the heat, cover the pan and simmer gently for about 30 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
- Just before serving, cut the rolls in half and lightly toast them. Spoon the turkey mixture over the base halves of the rolls, then cover with the top halves and serve immediately.
Make this into a more sophisticated dish by spicing it up a little. Add 1 tsp chilli powder (or to taste) with the vegetables as they are softening in step 1 and/or 1 deseeded and finely chopped fresh red chilli with the turkey in step 2.
You can make the turkey mixture ahead of time. Allow to cool, then transfer to a sealed container and keep in the fridge or freezer until required. Reheat thoroughly.
Reviews & ratingsAverage global rating:(1)
Reviews in English (3)
This recipe is an abomination!!! Sloppy Joes has never and will never have carrot or aubergine in it. The intro calls it a bolognese sauce, but should taste nothing like that!Sloppy joes is simply browned mince with finely chopped onions, then add lots of Ketchup for the typical tangy flavour of sloppy joes. some worcestershire sauce ...in fact...this is an all american Sloppy Joes recipe.....•3 pounds ground beef chuck•1 cup chopped onions, about 2 medium onions•2 1/2 teaspoons salt•1/4 teaspoon ground pepper•6 tablespoons all-purpose flour•1 teaspoon Worcestershire sauce•2 cups ketchup•2 1/2 cups water8 rollsCook ground beef with onion, salt and pepper until beef is no longer red, stirring to break up. Sprinkle flour over beef; stir to blend thoroughly. Add Worcestershire sauce, ketchup, and water. Simmer, stirring often, for 15 to 25 minutes, or until thickened. Serves 8.Hope you all enjoy the real american recipe!-20 Apr 2010
Think i shall follow Americanwomans recipe that she put in her review. cant argue with an american on how to make a sloppy joe. Thanks for the real recipe Americanwoman-25 Jan 2013
As an American, neither of these are good recipes. Why on earth someone would be putting Aubergine, carrot, basil, or celery in a sloppy joe is beyond me. As for ketchup, the ot people who would use ketchup as their sauce are people who think McDonald's is sophisticated cuisine.Sloppy Joes should use a tangy BBQ sauce IF you're going to use a bottled sauce, otherwise, make it yourself with tomato purée, cider vinegar, brown sugar, chilli powder, salt and pepper....-01 Sep 2015
- 1 ½ pounds extra lean ground beef
- ½ onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 cup water
- ¾ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
- 1 dash Worcestershire sauce
- 1 ½ teaspoons salt, or to taste
- ½ teaspoon ground black pepper
- 1 cup water
- 1 pinch cayenne pepper, or to taste
Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne.
- 2 tablespoons butter
- 1 onion, diced
- salt and ground black pepper to taste
- 1 ¼ pounds ground turkey
- ½ cup cold water
- ¾ cup ketchup
- 1 ½ tablespoons brown sugar
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon Worcestershire sauce
- ½ teaspoon unsweetened cocoa powder
- 1 cup water, or as needed
- 6 hamburger buns, split
- ⅓ cup chopped green onions
- ½ cup shredded white Cheddar cheese
Melt butter in a heavy skillet over medium heat. Add onion cook and stir until onion starts to brown, about 5 minutes. Season with salt and black.
Mix ground turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes. Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently and adding up to 1 cup water if needed, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast hamburger buns until golden, 2 to 3 minutes.
Remove turkey mixture from the heat and mix in green onions and Cheddar cheese. Serve on toasted hamburger buns.
Sunday Supper: Sloppy Joes Recipe
Adam Kuban is the proprietor of the pop-up Margot's Pizza. He was the founder of the websites Slice and A Hamburger Today. He served as Serious Eats' founding editor after having sold his sites to SE.
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I don't know what did it, but this past week I'd been craving a good sloppy Joe. Luckily, I had just the recipe for these tangy-sweet sandwiches.
You see, a couple years ago, I had a similar craving, but I wanted to avoid whatever weirdness might be in those canned mixes. I was thinking aloud about this around a coworker at the time, and the following week, out of nowhere, she dropped off a hand-written recipe on my desk for "Hamburger Goo." I'm not going to lie and say it's faster than opening a can and pouring, but really, all you have to do is dice some onion and chop some celery and you've done the heavy lifting. After that, it's just a matter of browning some ground beef and measuring out some basic pantry staples.
If you're a fan of the canned stuff, this recipe is a pretty close approximation, and you can feel all the better for it knowing exactly what goes into it.
- For an added veggie boost, stir in 2 cups thawed frozen riced cauliflower with the soup and increase the Worcestershire to 1 tablespoon.
- Try Spicy Sloppy Joes! Add 1 teaspoon hot sauce to the soup mixture (any type will work so use your favorite).
Season the beef with salt and pepper. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir in the soup, brown sugar, Worcestershire, mustard and garlic powder and cook for 5 minutes. Season to taste. Serve the beef mixture on the buns.
Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes season with salt and black pepper. Add chili powder, paprika, onion powder, and red pepper and cook, stirring, until fragrant, about 1 minute. Add stock, tomato purée, ketchup, Worcestershire, mustard, molasses, and beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits, until mixture is thick and saucy (like a ragú or Bolognese), 12–15 minutes season with salt and pepper.
Spoon beef mixture onto rolls. Serve with chips and pickle spears alongside.
Do Ahead: Meat mixture can be made 3 days ahead. Cover and chill. Reheat before assembling.
Best Sloppy Joe Recipe
Growing up, when sloppy joes were on the menu, we relied on the sloppy joe sauce that you buy in a can at the grocery store. No one complained, but now that I’ve tried sloppy joes from scratch I’ll never go back to the canned sauce.
These homemade sloppy joes have a richer base of flavors and they’re so incredibly easy to make that there’s no reason not to go the homemade route.
These meaty, saucy sloppy joe sandwiches offer a tempting blend of savory and sweet. The filling is thick and hearty and can be made with either ground beef or ground turkey for a lighter option. These sloppy joes are incredibly kid-friendly, but adults will appreciate their addictive complement of flavors just as much as the kids.
We especially love to heap our sloppy joe filling onto these soft toasted brioche buns. This meal is a regular in our recipe rotation, and it’s sure to satisfy your craving for good old-fashioned home cooking.
Slow Cooker Recommendations
I love the non-stick surface of this slow cooker for recipes like this, however, any 5-6qt slow cooker will work just fine. If you are thinking about a new slow cooker, I recently purchased an all-in-one slow cooker that has a browning setting to allow you to brown your ground beef, onion and garlic IN the crock pot. I have to tell you I think I am in love. It was SO nice and would be a perfect gift for a college student or someone who may not always have access to a full kitchen. LOVE it!
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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
To begin, combine the beef and baking soda in a medium bowl. The baking soda raises the pH of the meat, helping to lock in moisture and keep the beef tender. (I use this technique for many ground beef recipes, such as Stacked Beef Enchiladas and Ground Beef Chili.)
Mash with your hands until well combined, and then let sit on the counter for 20 to 25 minutes to tenderize.
While the beef rests, chop the veggies. I use a food processor to speed this process along, but it’s fine to chop by hand.
If using a food processor, be sure to pulse only until the vegetables are finely chopped, not puréed.
When the meat is just about ready, melt the butter in a large pan.
Add the onion, bell pepper, and garlic.
Cook, stirring frequently, until softened, 4 to 6 minutes.
Add the beef, salt, pepper, smoked paprika, cumin, oregano, and dry mustard.
Cook, breaking up meat with wooden spoon, until mostly brown, about 3 minutes.
Add the tomato sauce, tomato paste, Worcestershire sauce, and hot sauce.
Reduce the heat and simmer, uncovered, until the sauce is thickened, about 10 minutes.
While the sauce simmers, butter the inside of the buns and place on a baking sheet, butter side up.
Toast in the oven until warmed through and lightly crispy, about 5 minutes.
Taste the sloppy Joe mixture and adjust seasonings. (If you like your Sloppy Joes sweet, feel free to add 1 teaspoon of brown sugar.) Spoon the mixture onto the toasted hamburger buns and serve. Enjoy!
Reviews ( 16 )
On vacation and not having my old fave Southern Living recipe with me, I decided to wing it on this version -pretty good if a little sweet. I used what was on hand - 1/2 c ketchup with 1/2 cup Bone-Sucking Sauce and only about 1/2 cup water per other reviewers. I only used a cup each onion and green pepper, sautéing first then adding garlic then browning the meat. I thought it might be too sweet so only used 1/2 T brown sugar and used 1 T Worcestershire sauce, regular yellow mustard, raspberry balsamic vinegar (on hand), smoked paprika, and skipped fennel and lemon juice. I know it's probably not fair to rate a recipe I had to change, but I will say I would definitely use this recipe again - with the celery and mushrooms, but I don't think I'd bother with lemon and fennel.