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The Sloppy Joe
Some say the Sloppy Joe descends from the Midwestern loose meat Maid-Rite Sandwich - seasoned ground meat cooked in a skillet. Others say it morphed from the Cuban ropa vieja - shredded meat in a tomato sauce - made famous at Havana's Sloppy Joe's Bar, so named for it's untidy owner. In New Jersey, on the other hand, a Sloppy Joe can mean a deli sandwich of meat, cheese, coleslaw, and Russian dressing on rye bread (similar to a Reuben).Whatever it's origins, this hearty dish of ground beef amplified by vegetables and a tomato-based sauce, served on a hamburger bun, may well refer to a regular Joe, the average guy who eats this admittedly sloppy but delicious sandwich. (This version bears no resemblance to the Sloppy Joes served in elementary school cafeterias!)
1 Tbsp. vegetable oil
1 cup precut diced yellow onions
1/2 cup precut diced bell peppers, any color
1 tsp. minced garlic
1 to 2 Tbsp. water, if needed
1 lb. 90% lean ground beef
1/4 tsp.chili powder, or to taste
3/4 cup ketchup
1 tsp. yellow mustard
4 hamburger buns, split
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The Sloppy Joe

The Sloppy Joe

The Sloppy Joe
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:15 minutes
Note: Precut onions and peppers, available in the refrigerated section of the produce areas, are real timesavers. You can also find frozen versions in the frozen foods section.
1. Place a large skillet over medium heat; when it's hot, add oil. Add onions, peppers, and garlic and cook, stirring often, until they've soften and darkened, about 10 minutes. Be careful not to let garlic burn. It pan gets too dry, add water.
2. Add ground beef and chili powder and cook, breaking up beef with a spoon, until it's no longer raw, about 10 minutes. (Filling may be made up to two days in advance and reheated.) While mixture is cooking, toast hamburger buns.
3. Place bottom halves of buns onto four plates. Ladle a quarter of the filling onto each bun, add top halves, and serve immediately.
Source: Hannaford fresh Magazine, July - August 2008