"My family loves Sloppy Joes, so I came up with this recipe. It works well with just about any combination of vegetables. When I want a change from bell pepper and celery, I substitute a package of broccoli slaw, chopped eggplant, and shredded carrots." -Rebecca Fulcher, Monument, CO
1 pound ground round
1 1/4 cups chopped green bell pepper
1 1/4 cups chopped celery
1 cup chopped onion
3 garlic cloves, minced
1 cup water
1 cup ketchup
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon paprika
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon fennel seeds
1/4 teaspoon hot pepper sauce
1 (8-ounce) package presliced mushrooms, chopped
6 (2-ounce) Kaiser rolls or hamburger buns, toasted
How to Make It
Heat a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add bell pepper, celery, onion, and garlic; cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in water and next 10 ingredients (through mushrooms); bring to a boil. Reduce heat, and simmer 25 minutes or until mixture begins to thicken, stirring occasionally. Spoon 2/3 cup meat mixture onto bottom half of each roll; cover with top half of roll.
This was excellent! I'm not a sloppy joe fan, and my husband is no veggie fan, but the whole family (including our two children - 4 and 1) LOVED this. They even ate all the left overs. I reluctantly followed the recipe completely, thinking though that it called for too much green pepper, mushrooms, and celery. I figured I would try it out this time and then change it around next time - but it did not need any changes. I served this with wonderful candied carrots (steamed carrots mixed with some honey, lemon juice and butter). This meal was an all around hit!
On vacation and not having my old fave Southern Living recipe with me, I decided to wing it on this version -pretty good if a little sweet. I used what was on hand - 1/2 c ketchup with 1/2 cup Bone-Sucking Sauce and only about 1/2 cup water per other reviewers. I only used a cup each onion and green pepper, sautéing first then adding garlic then browning the meat. I thought it might be too sweet so only used 1/2 T brown sugar and used 1 T Worcestershire sauce, regular yellow mustard, raspberry balsamic vinegar (on hand), smoked paprika, and skipped fennel and lemon juice. I know it's probably not fair to rate a recipe I had to change, but I will say I would definitely use this recipe again - with the celery and mushrooms, but I don't think I'd bother with lemon and fennel.
An excellent sloppy joe recipe. Love the idea of chopped mushroom as filler. My husband I both rate these as the best we have had but the kids weren't big fans. They are 4 and 7 though so it was more of a texture issue although I diced the veggies as small as I could get them. But the adults give them 5 stars.
I guess I am one of the few who didn't think this recipe really measured up to the normal deliciousness of Cooking Light recipes. I thought it was a bit too vinegary or maybe too sweet. Just tasted off. I did love the idea of the mushrooms and while we didn't hate it, I won't be making it again. I will try another recipe for sloppy joes from cookinglight.
The best sloppy J recipe I've ever made. Just right texture, just right flavor. We whooped it up with cayenne pepper in the mix and sauteed the mushrooms with the other vegetables, otherwise followed the recipe exactly. And portion size is good. Amazingly, my husband was satisfied with one, though a big-eater teenage boy type might want two. Served with a delicious coleslaw from a CL of 1995 I found here on the website and steamed potatoes that I browned on an iron skillet sprayed with cooking spray.