I am cycling through the freezer and this ground elk is from earlier in the year. I thought I would do something different with it so I made Sloppy Joes.. with elk meat. After the copious amounts of doctored homemade ketchup, I really can't tell what I was thinking when I started this recipe. It's food and I'm hungry. Let's eat!
Ingredients
1 lb ground elk meat
1 green bell pepper, diced
1 red bell pepper, diced
2 garlic cloves, chopped
2 tbsp olive oil
2 tbsp Worcestershire sauce
1/2 c homemade ketchup, plus more for reheating
garlic powder, to taste
sea salt, to taste
freshly ground black pepper, to taste
Directions
In a large skillet, heat oil and add garlic. Fry the garlic a bit until lightly golden brown then add the peppers. Stir it around some more. Add the meat and the remainder of the ingredients. You should always be tasting this (after the meat has cooked).
The consistency should be about the same as spaghetti sauce, runny enough to be poured on top of bread, but not too liquidy to seep right through it. This can also be eaten on top of rice or other non-rice cooked grains.
Showing posts with label sloppy joes. Show all posts
Showing posts with label sloppy joes. Show all posts
Stovetop Sloppy Joes
I read that this is an American classic, but I didn't start eating nor making it until well after college. I suppose it's an evolution of sorts from frying ground beef and mixing in liberal amounts of catsup and Chipotlé hot sauce. This batch came out sweeter than I expected, probably because of the red bell peppers instead of the traditional green bell peppers.
This version doesn't use onions, although if you enjoy such flavorings, you could add a chopped onion. The recipe ratio is slightly more elaborate and still tastes fine between toasted bread, buns, sliced hoagie rolls, or whatever other source of bread-like material you have on hand. It is thick enough to be eaten with saltines or other types of crackers. Serving size depends on what you think an adequate serving size is from how much ground meat is used. If you're only using a pound of meat, then it'll be roughly four servings for the batch.
Ingredients
1 lb lean ground meat, tastes best with beef
6 oz tomato paste
1/2 c. water
1 red (or green) bell pepper, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tbsp cooking wine
1 tbsp Worcestershire sauce
1 tsp paprika
1/2 tsp dry yellow mustard
1/2 tsp smoked chipotlé powder (or chili pepper)
sea salt and freshly ground black pepper, to taste
Directions
1. In a large pot, heat olive oil until it spreads easily across the bottom of the pot. Add the bell pepper and garlic and fry until the oil is fragrant. If you are using chopped onions, they go in this step too. Add the ground beef and brown the sides before breaking it up into smaller chunks with a heatproof utensil.
2. When the beef is mostly cooked (very little pink showing), add the tomato paste, water, Worchestershire sauce, paprika, dry mustard and chipotlé powder. Season with sea salt and a few grinds of black pepper.
3. Simmer on low heat for 20-30 minutes. Toast some bread and slather butter onto it, or serve over hamburger buns, with crackers, or over more cooked meat.
This can also be made in a crockpot. The process is largely the same, except the water is omitted and the sauce cooks on low for 6 hours, after the meat has been browned in another pan.
This version doesn't use onions, although if you enjoy such flavorings, you could add a chopped onion. The recipe ratio is slightly more elaborate and still tastes fine between toasted bread, buns, sliced hoagie rolls, or whatever other source of bread-like material you have on hand. It is thick enough to be eaten with saltines or other types of crackers. Serving size depends on what you think an adequate serving size is from how much ground meat is used. If you're only using a pound of meat, then it'll be roughly four servings for the batch.
Ingredients
1 lb lean ground meat, tastes best with beef
6 oz tomato paste
1/2 c. water
1 red (or green) bell pepper, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tbsp cooking wine
1 tbsp Worcestershire sauce
1 tsp paprika
1/2 tsp dry yellow mustard
1/2 tsp smoked chipotlé powder (or chili pepper)
sea salt and freshly ground black pepper, to taste
Directions
1. In a large pot, heat olive oil until it spreads easily across the bottom of the pot. Add the bell pepper and garlic and fry until the oil is fragrant. If you are using chopped onions, they go in this step too. Add the ground beef and brown the sides before breaking it up into smaller chunks with a heatproof utensil.
2. When the beef is mostly cooked (very little pink showing), add the tomato paste, water, Worchestershire sauce, paprika, dry mustard and chipotlé powder. Season with sea salt and a few grinds of black pepper.
3. Simmer on low heat for 20-30 minutes. Toast some bread and slather butter onto it, or serve over hamburger buns, with crackers, or over more cooked meat.
This can also be made in a crockpot. The process is largely the same, except the water is omitted and the sauce cooks on low for 6 hours, after the meat has been browned in another pan.
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