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
**************************************8
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).
oh yummy. These are right up my alley.
ReplyDeleteI'm glad Blogger is allowing me to comment on your blog today, Arlene! It was been acting cranky lately.
ReplyDeleteI love ♥ love ♥ love ♥ mushrooms, and could eat a whole plate full by themselves so i know I will love this recipe! The coleslaw also looks delicious.
delicious! i love the mushrooms!
ReplyDeleteYep, loving those mushrooms--this is a great take on a classic dish. An occasional well-made sloppy joe is good for the soul. ;-)
ReplyDeleteHi Arlene, thanks for stopping by tonight! First of all, I really love good sloppy joes! I just made some a while back too! I like the addition of mushrooms too! I agree with your comment on my post today for Bistecca Fiorentina . . . it needs olive oil and more. I forgot to and later added that I had found one recipe that called for olive oil and shavings of Parmigiano. That and the rosemary that you added would make a world of difference to me.....even some minced garlic too! But I thought that I'd try the 'purist' version as shown on the 2 tv shows with the butcher. I guess I'm not a purist! HA! I'll bet yours taste great!!!!!
ReplyDeleteI made these for Secret Recipe Club the other day and now I'm having leftovers on top of a baked potato. Yum!
ReplyDeleteAmy @ A Little Nosh