I love sloppy joes, do you?
They’re great for the fall season. You can put them in the crock pot and leave them till you’re ready. I don’t prepare them in much in the spring and summer but they’re a regular for me in the winter.
I know, I’m supposed to have great pictures ready for you, but I’m not a food blogger. I think I could be because tonight for example, I fixed a stellar meal. I’ll tell you about that later.
But here’s my not-very-specific- recipe for sloppy joe’s.
But before I do that here’s a link if you want to read a little more about the origins of the “Sloppy Joe” may have originated.
So that was interesting, huh? Now, for my recipe:
- 1 pound ground chuck or ground steak
- 1 large onion chopped
- Catsup (ketchup)
- Mustard
- Vinegar
- Brown sugar
- Salt to taste
Here’s how I do it.
I brown the meat and onions together. (No matter which type of ground beef I use, I always drain the meat and rinse with cold water before putting the meat back in the fry pan. I read somewhere that rinsing with cold water as opposed to hot water is the best. That doesn’t make sense to me but it’s the way I do it.)
I put the pan back on the heat and add the rest of the ingredients
Now here’s where it gets tricky. I don’t measure anything so here’s where to start.
1/2 cup to 1 cup of catsup (ketchup)
2 0r 3 Tbls. of vinegar
2 0r 3 Tbls. of brown sugar
a “tad” of mustard.
I just keep adding and tasting till I get it the way I want. What you could do is put all the ingredients together head of time to and keep track of the proportions. If you do it right it will have a sweety, tangy taste.
If it’s too sweet, I add more vinegar. If it’s too tangy, I’ll add more brown sugar.
It’s all a matter of how you like it.
I get rave reviews always and pretty much everyone in our family uses this recipe. They’re great topped with cheese as well. I’ve topped them at times with pickle relish as well.
Let me know if you try them.
God bless and I hope you have a good day.
