For the next dinner exchange, I am making these classic sandwiches. As the weather gets warmer and we all get busier, I was thinking of doing an meal that is easy and yet feels a little like take-out.
I love to dress them up with caramelized onions, or some kind of artisan buns. In the exchange, I will include sweet potato fries and some dessert squares, too.
My kids like the name, but will usually eat the bun and meat sauce separately.
Dahlia, 3, was upset that the filling kept falling out of her bun, but with a little reassurance and a stack of napkins, she got through it!
1 1/4 lbs ground sirloin beef (or extra lean ground beef)
2 tbsps brown sugar
2 teaspoons to 1 tablespoon Montreal steak seasoning
1 medium onion, chopped
1 red pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
6-8 crusty rolls, toasted
Garnish with lettuce, tomato, pickles, or cheese.
Cook up your meat in a skillet, breaking up clumps.
Add in sugar & seasoning.
When meat is browned, add in onions, red pepper, vinegar, and Worcestershire sauce.
Cook for about 5 minutes longer, then add in the tomato sauce & paste.
If acidic tasting, add a whole carrot, and then remove after simmering.
Simmer for 15 minutes longer.
Scoop Sloppy Joe sauce onto crusty rolls, garnish, serve with potato salad, fries, sweet potato fries, or a great salad.
Recipe from Foodnetwork.com, courtesy of Rachel Ray