Rachael Ray's Super Sloppy Joes
Rachael Ray's take on the classic American ground-beef sloppy joes, piled onto toasted buttered rolls.
Ingredients
| 1 tablespoon | 15 ml | extra-virgin olive oil (1 turn of the pan) |
| 1 1/4 pounds | 565 g | ground beef |
| 1/4 cup | 60 ml | brown sugar |
| 2 teaspoons to 1 tablespoon | steak seasoning blend (such as McCormick Montreal Seasoning) | |
| 1 medium | onion, chopped | |
| 1 small | red bell pepper, chopped (optional) | |
| 1 tablespoon | 15 ml | red wine vinegar |
| 1 tablespoon | 15 ml | Worcestershire sauce |
| 2 cups | 480 ml | tomato sauce |
| 2 tablespoons | 30 ml | tomato paste |
| 4 | crusty rolls, split, toasted, and lightly buttered | |
| — | sliced ripe tomatoes, pickles (garnish) |
Instructions
- Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up.
- Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine.
- When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
- Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
- Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Garnish: sliced ripe tomatoes, pickles.