Again in the vein of husband-pleasing (I know, I know), I made some sloppy joes last week at Evan’s request. It’s a great way to make meat last a while (suddenly we’re on a bit of a pre-baby budget) and is a great source of iron whether you use beef (grass fed when you’re at Crouch house), bison, or ground turkey (the midwives say I need more iron). Evan insisted on fluffy, delicious potato bread rolls (mine toasted golden and buttered; his cool, soft and dry) but next round I think we may just eat this on potatoes and save me the gluten intake.
Ingredients
- 1 or 1 1/4 lbs of beef, bison, or extra-lean turkey
- 1 tbsp Montreal steak seasoning blend (this gem is from Rachel Ray)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 tbsp brown sugar (heaping if, like me, you’re serving someone with a sweet tooth)
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp dry mustard
- red pepper flakes, to taste
- 1 15-oz can tomato sauce
- 2 tbsp tomato paste
Instructions
- In a large skillet over medium high heat, break up the meat and cook until browned.
- Add the garlic, onion and bell peppers to the skillet and reduce heat to medium.
- Add brown sugar, red wine vinegar, Worcestershire sauce, dry mustard, and red pepper flakes and cook for for ~5 minutes.
- Add tomato sauce and paste to pan, stir to combine, and simmer ~5 minutes more while you get the plates ready with the toasty buns, cold soft buns, or baked potatoes.
Serves 6-8 or more, depending on the size of your buns/portions.