Having spent the greater part of my life in school, first as a student and then as an educator, I confess that sloppy joes are not what I think of when I'm planning my weekly dinner menu. DSO, on the other hand, has asked me to make them on several occasions.When I saw this recipe in the June issue of Cooking Light, I decided to put aside my memories of a building reeking of grease and unidentifiable smells and give it a go. I liked the idea that mushrooms extended the ground beef and not "mystery ingredients" shipped by the state to help schools extend their budgets. This is a great way to sneak veggies into your children's meals because unless they catch you in the middle of the act, they'll never guess that there's mushrooms in the ground beef.
4 servings
1 tbs olive oil
12 oz ground sirloin
2 (8 ox) pkgs sliced crimini mushrooms
1 cup chopped onion
3 minced garlic cloves
1/2 cup no-salt added tomato paste
1 tbs minced fresh oregano
2 tbs red wine vinegar
2 tbs Worcestershire sauce
salt and pepper
1/2 tsp hot sauce
4 (2 oz) Kaiser rolls or hamburger rolls, toasted
Heat a large, nonstick skillet over medium high heat and add the oil, swirling to coat. Add the beef and cook until browned, stirring to crumble.
While the beef cooks, place the mushrooms in a food processor and pulse 10 times, or until finely chopped.
Add the mushrooms, onion, and garlic to the beef mixture and cook until onion is tender, about 3 minutes.
Add the tomato paste, oregano, vinegar, and Worcestershire sauce and cook 5 minutes, until mushrooms are tender and liquid evaporates. Stir in salt, pepper, and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of bun.
N.I. per sandwich: 439 cal, 14.7 g fat, 27.3 g protein, 49.2 g carb
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TASTE NOTES
This was definitely NOT the cafeteria version of sloppy joe, thank goodness. I thoroughly enjoyed my sandwich and give the mushrooms star billing in the dish. I'd be willing to bet the men in your house will enjoy this new version of an old favorite. I intend to make it again and will sneak a bit of BBQ sauce in it next time (per my sous chef's request).
