Grown Up Sloppy Joes
Think of this recipe as a sloppy Joe with its shirt tucked in. It has a day job now, but still likes to party. You can get my favorite cookware from Made In today with a 15% off discount using my link:
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12 MADE IN NONSTICK:
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-- RECIPE --
▪1lb/.5kg 80/20 ground beef
▪1g or 1/4tsp baking soda
▪100g or 1 large or 2 small poblano peppers small diced
▪150g or 1 large yellow or white onion, small diced
▪Olive oil
▪5g or 1tsp salt
▪5g or 1 1/2tsp onion powder
▪5g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪5g or 1 3/4tsp paprika
▪Pinch of Chile flakes
▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend)
▪50g or 3Tbsp tomato paste
▪50g or 3Tbsp ketchup
▪15g or 2Tbsp yellow mustard
▪15g or 2 1/2-3tsp brown sugar
▪50g or 3 1/2Tbsp worcestershire
▪20g or 1 1/2Tbsp red wine vinegar
▪10g or 1 ½tsp better than bouillon beef paste
▪350g or 1 1/2c stock (chicken or beef)
Add beef to a bowl with baking soda and mix thoroughly to incorporate.
Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds.
Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed.
Serve on toasted brioche bun.
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EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro & Manwich tasting
1:28 Cooking the beef
3:46 Seasoning/sauce
5:00 The nonstick cookware i’m using (#ad)
6:05 Finishing the sloppy joe mixture and tasting
7:09 Putting it together
8:20 Let’s eat this thing
#sloppyjoe #sloppyjoseph #schoollunch
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Baked Beans Sloppy Joes - Food in a Minute
Vegan Sloppy Joe | EXTRA SLOPPY | THE HAPPY PEAR
We've wanted to make a vegan Sloppy Joe recipe for a while now, this is such an easy recipe to make and fits into most meals throughout the day.
So whether you're a student looking for a cheap lunch or you need to have a quick recipe in your back pocket to feed a busy family, this one is for you! ????????????
Recipe:
All the best,
Dave & Steve.
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Please watch: VEGAN RAINBOW MEAL PREP | THE HAPPY PEAR
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Black Bean Sloppy Joes Quick And Easy Recipe
Calling all hungry people!! You are SO going to love this flavorful, satisfying vegetarian sloppy joe recipe. Black beans give the weight and texture to this lovely meal. Oh yes, it's really easy to put together. Start by cooking onion in a pan, add garlic, prepared salsa, black beans, Worcestershire sauce, dijon mustard, cumin, brown sugar, and apple cider vinegar. Cook it for ten minutes and pile onto a bun of your choice. Finally, top with sliced spring onions and avocado and shredded red cabbage.
Invite meaty-cheesy lovers to try this and they'll say Wow, if I had meals like this, I'd eat less meat.
Music used with direct permission from Steve Araujo at thebasshang.com
Black Bean & Turkey Sloppy Joe's with Seasoned French Fries
Black Bean & Turkey Sloppy Joe's with Seasoned French Fries
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Vegan Sloppy Joes | Minimalist Baker Recipes
Hearty, flavorful Vegan Sloppy Joes made with fresh, simple ingredients, naturally sweetened, and they require just 30 minutes! Savory, smoky, perfectly sweet - a delicious plant-based meal!
Full Recipe:
You may think of Sloppy Joes as an American classic (and that may be true), but the origin story isn’t crystal clear! One theory is that the dish was created in the 1930s by a Sioux City, Iowa chef named Joe. But another popular story is that it may have actually originated in Havana, Cuba. It’s thought that a bar owner named José García created it as a handheld modification of a Cuban dish called ropa vieja. The concept may have then been introduced by Ernest Hemmingway to a bar in Florida.
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