Sunday, March 28, 2010

Sloppy Joes from America's Test Kitchen

Serves approx. 4-6

1 T. vegetable oil
1 medium onion, minced
1 garlic clove, minced
1/2 tsp chili powder
1 lb. ground beef
1 tsp brown sugar
salt and pepper
1 cup tomato puree
1/2 cup ketchup
1/4 cup water
Tabasco (optional)
Hamburger Buns

1. Heat oil in skillet over medium high heat until shimmering. Add the onion and cook til lightly browned, about 5 min. Add the garlic and chili powder and cook for 1 minute. Add the beef, brown sugar, 1/4 tsp salt, and 1/8 tsp pepper. Reduce the heat to medium and cook, breaking the meat into small pieces Cook til meat is no longer pink.

2. Stir in the tomato puree, ketchup, and water. Cook until mixture is slightly thickened, about 5 min. Season with tabasco, and salt and pepper to taste.

Can be made ahead up to 3 days in fridge or 1 month in freezer. Reheat over low heat, adding a little water if it seems too thick. The tomato puree I find is more than 1 cup. I freeze the leftover puree for future sloppy joes. We like these with a slice of cheddar cheese.

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