A Spin on the Ever-Popular Sloppy Joe

I love homemade Sloppy Joes. The teacher inside of me has to let you know that the term "Sloppy Joe" does not come from the consistency of the saucy meat inside the bun. It actually originated from Sloppy Joe's Bar in Key West, Florida. So it's actually named after the establishment. OK, class is over...let's go to the kitchen lab...

This recipe for Sloppy Joes is great for a party...


Party Sloppy Joes

* 1 tablespoon olive oil
* 2 pounds lean ground sirloin
* 2 pounds ground pork
* 1 onion chopped (finely mince this if your children are fussy about onions)
* 1 1/2 tablespoons Montreal Steak Seasoning by McCormick
* 1 1/2 tablespoons chili powder
* 4 tablespoons dark brown sugar
* 5 tablespoons Worcestershire sauce
* 1 (14.5-ounce) can tomato sauce
* 1 cup water
* 9 soft burger rolls - like at the ballpark


Directions

* Heat the extra-virgin olive oil in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire, tomato sauce and water. Pour sauce over the meat and simmer for about 30 minutes on medium high heat to reduce the liquid and thicken it up a bit. This also allows the flavors to get to know one another. Slop onto buns and serve. Serves a crowd.

Notes:
This also makes a great sauce for dogs or brats!


Now I imagine there are some people who are a bit fussier about their foods and like something more refined even though their inner child is screaming that they really want a sloppy joe! So this one is called Sloppy Josephines and is right up my alley!


Don't Panic - if you don't cook with alcohol, replace the sherry with the same amount of ginger ale or chicken broth.



Sloppy Josephine

* 2 tablespoons olive oil
* 1 pound ground sirloin
* 6 large cloves garlic, finely chopped
* 1 medium onion, chopped
* 24 medium-sized mushrooms, (I prefer baby bellas) chopped
* Sea salt and black pepper
* 1/2 cup dry sherry
* 2 tablespoons Worcestershire sauce
* 1 14-ounce can tomato sauce
* 4 crusty rolls, split
* 2 tablespoons butter, softened
* A handful of flat-leaf parsley, chopped
* A wedge of Manchego cheese, for shaving (or sharp white cheddar)




Heat a deep skillet over medium-high heat with olive oil. Add beef and deeply brown, 6-7 minutes, breaking it up into pieces with a wooden spoon. Try not to leave big chunks.


Add garlic, onions and mushrooms, and cook until mushrooms are dark and onions tender, 7-8 minutes.


Season with salt and pepper, then add the sherry to deglaze the pan. Scrape up the brown bits from the bottom of the pan and reduce liquid, 1 minute with a wooden spatula. Add Worcestershire and tomato sauce, and stir to combine. Reduce heat to low and cook 5 minutes more. Preheat broiler.


Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Dollop Sloppy Joe mixture on the bottoms of the rolls and add some shaved Manchego cheese. Set roll tops in place and serve.



Gluten Free - Serve this on a crispy fresh piece of Bibb Lettuce and eat with gluten free corn tortillas!


If you ever go back to Manwich after making either one of these, let me know. I want to take your picture and post it for everyone to see ... and giggle at. Just kidding! Hope you'll try these!


With Love In The Mix!
Shannon