Heavenly Sloppy Joes
This is a good recipe for doubling or tripling because it freezes well. The next day, any leftovers may be served over elbow macaroni, wide egg noodles or rice, or used in a recipe for stuffed cabbage, tacos, stuffed peppers or as a filling in a lasagna recipe.
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 cloves garlic, minced, or 1/2 teaspoon granulated garlic
- 1 cup water or beef broth
- 2 teaspoons Worcestershire sauce
- 3/4 cup ketchup
- 1 tablespoon all-purpose flour
- Salt and pepper
- In a skillet, over medium-high heat, sauté ground beef, onion, bell pepper and garlic in a teaspoon of olive oil (if beef is very lean). Cook, stirring occasionally (allow the beef to sit in one place on the skillet for several minutes at a time to let it brown) until meat loses its red color. Drain off any grease that accumulates to prevent steaming instead of browning.
- Stir in water or beef broth, Worcestershire sauce, ketchup and flour. Cook uncovered for about 20 minutes.
- Season to taste with salt and pepper.
- Serve on toasted buns.
Photo credit: (c) Can Stock Photo / bhofack2