Sloppy Joe

There’s nothing like a meal of old school nostalgia on a bun. Back in Macdonough School days, Sloppy Joe was always a favorite. Something in the air on a recent bike ride reminded me of that comforting dish. It got me thinking about our old friend, Sloppy Joe, and how to make a homemade version.

I kicked it up a bit with Sriracha ketchup–one of my new favorite ingredients–and some chopped bell pepper because it tastes good. It’s a flavorful trip down Memory Lane. See if you think so, too.

SLOPPY JOE

1.25 pounds ground chuck
1 small sweet bell pepper, diced
half a large sweet onion, diced
3 stalks celery, diced
1 10.5 oz. can Campbell’s condensed French onion soup (strange, I know, but seems to be key to the familiar flavor we all remember)
heaping 1/4 cup Sriracha ketchup
1/4 cup water
1 tablespoon tomato paste
2 teaspoons whole grain mustard
2 teaspoons Worcestershire sauce

To a large sauté pan over medium heat, add chuck, along with bell pepper, onion and celery. Break up meat as you go, cooking till meat is browned and vegetables are tender.

Remove fat, then add remaining ingredients: soup, ketchup, water, tomato paste, mustard and Worcestershire. Reduce heat to low and let simmer, uncovered, for about 15 minutes so flavors meld and sauce thickens a bit.

Serve on your favorite hard rolls. I find mine at Tri-Town Foods in Portland, Connecticut. They’re whole wheat. And these Sloppy Joes definitely ring my bike bell. May they do the same for you. 🙂

 

 

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