The secret to a great 'Sloppy Joe' is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork.
Ingredients
- ½ pounds extra lean ground beef: 1 piece
- onion: 0.5 piece (diced)
- garlic: 2 clove (minced)
- green bell pepper: 1 piece (diced)
- water: 1 cup
- ketchup: 0.75 cup
- brown sugar: 2 Tbsp
- Dijon mustard: 1 tsp
- dash Worcestershire sauce: 1 piece
- ½ teaspoons salt: 1 piece (to taste)
- ground black pepper: 0.5 tsp
- water: 1 cup
- pinch cayenne pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Combine the ground beef and onion in a cold skillet, place the skillet onto a stove burner, and turn the heat to medium; cook and stir until the beef is crumbly and browned. Stir the garlic and bell pepper into the beef mixture; continue cooking and stirring until the vegetables are tender, 2 to 3 more minutes. Add 1 cup of water. Mix in ketchup, brown sugar, Dijon mustard, Worcestershire, salt, and pepper. Pour in 1 more cup of water. Bring to a simmer. Reduce heat to low and cook until the mixture becomes very thick, 30 to 45 minutes. Adjust salt and pepper as needed. Season with cayenne. Cynthia LaFourcade
