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« Last post by |iR|Focalor on February 03, 2025, 05:19:30 PM »I made sloppy joes tonight.
I had a really good sloppy joe recipe, but I seem to have lost it. The old way I made them for years was pretty boring and uninspiring...
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*1lb ground beef
*1/2 onion diced
Brown the onions, then add the beef, cook, drain the grease in a bowl and colander.
Put it back in the pan (obviously)
Add ketchup and hot sauce. I never had a set amount, I'd just kinda eyeball it.
Simmer til it thickens a little.
--------
See? Boring.
This recipe seemed pretty similar to the newer one that I lost.
-----------------------
*1lb ground beef
*1/2 onion diced
*1 can of your favorite beer, I use Sierra Nevada Pale Ale
- I use big non-stick fry pan, but I sprayed a light layer of canola oil in the bottom so the onions stick less (not entirely necessary).
- Burner on medium or a hair past med. Dump in the diced onions. When the onions start sizzling, make sure to spread them out in a nice even layer.
- Pour some beer in, enough to half-submerge the layer of onions. Let it boil. May need to add splashes as the onions cook. You want the onions a nice golden and carmel brown color with no beer left boiling in the pan when you add the beef. If you burn them a little bit boiling out all the beer, not really a problem, they'll still taste fine.
- Add beef. Cook beef. When beef is fully cooked, drain grease off in bowl and colander.
- Put beef+onions back in pan. Add the following ingredients for the sauce:
*1 15oz. can Red Gold brand tomato sauce (or whatever brand you prefer, just remember, cheap shit makes shitty food)
*1/3 cup Heinz ketchup
*1 tablespoon Lea & Perrins worcestershire sauce
*2 tablespoon Woeber's Sweet & Spicy mustard (or whatever brand of spicy brown mustard you prefer)
*1 teaspoon chili powder
*1 teaspoon Domino light brown sugar
(I'm pretty sure the recipe I had also had some garlic powder and onion powder but I forget the exact amounts. I didn't feel like it was necessary, so this time I only add a sprinkle of garlic powder to the onions as I was browning them.)
- Set your burner back to a tad above medium, stir it all together really well. Continue stirring and cooking for another 10 minutes, not letting it burn. If it's a bit too soupy and watery, adjust your heat to start the mix kinda boiling and keep stirring to keep it from sticking or burning. Once it's at the thickness you want, turn the heat all the way down to low just to keep it warm for serving, or turn it off if you want.
------------------------------------------
Nathan's makes a Kosher Dill Sandwich Slice, they are seasoned pickles sliced length-wise. Usually I have them on the side, sometimes I put one IN the sandwich on top of the meat.
Woeber's Sweet and Spicy mustard - might be hard to find. I'm not really sure how popular it is. I can't find it at Publix, usually I only see it at Ingles, which is an independent Southeast regional grocery store only found in Georgia, North Carolina, South Carolina, Alabama, Tennessee, and Virginia. I HIGHLY recommend trying it though. It's super good stuff.
Beer boiling the onions: pretty much any recipe where ground beef with onions is the base of it, I do the onions in beer. Makes everything better.
I get these packs of Hebrew National Beef Knockwurst at the store, they're about 7 or 8 bucks a pack, you get 4 links. It's basically a big fat higher quality extra jumbo beef hotdog (like the ones they used to have at baseball games). I'll pan fry those in beer and onions too. They smell like beer battered onion rings - obviously - but still, that's just one of the greatest smells in the world. You plop the knockwurst on a top-sliced bun, add a little layer of the browned onions, add your ketchup and mustard. Better than the ball park.
Beer. It's not just for drinking anymore.
I had a really good sloppy joe recipe, but I seem to have lost it. The old way I made them for years was pretty boring and uninspiring...
----------
*1lb ground beef
*1/2 onion diced
Brown the onions, then add the beef, cook, drain the grease in a bowl and colander.
Put it back in the pan (obviously)
Add ketchup and hot sauce. I never had a set amount, I'd just kinda eyeball it.
Simmer til it thickens a little.
--------
See? Boring.
This recipe seemed pretty similar to the newer one that I lost.
-----------------------
*1lb ground beef
*1/2 onion diced
*1 can of your favorite beer, I use Sierra Nevada Pale Ale
- I use big non-stick fry pan, but I sprayed a light layer of canola oil in the bottom so the onions stick less (not entirely necessary).
- Burner on medium or a hair past med. Dump in the diced onions. When the onions start sizzling, make sure to spread them out in a nice even layer.
- Pour some beer in, enough to half-submerge the layer of onions. Let it boil. May need to add splashes as the onions cook. You want the onions a nice golden and carmel brown color with no beer left boiling in the pan when you add the beef. If you burn them a little bit boiling out all the beer, not really a problem, they'll still taste fine.
- Add beef. Cook beef. When beef is fully cooked, drain grease off in bowl and colander.
- Put beef+onions back in pan. Add the following ingredients for the sauce:
*1 15oz. can Red Gold brand tomato sauce (or whatever brand you prefer, just remember, cheap shit makes shitty food)
*1/3 cup Heinz ketchup
*1 tablespoon Lea & Perrins worcestershire sauce
*2 tablespoon Woeber's Sweet & Spicy mustard (or whatever brand of spicy brown mustard you prefer)
*1 teaspoon chili powder
*1 teaspoon Domino light brown sugar
(I'm pretty sure the recipe I had also had some garlic powder and onion powder but I forget the exact amounts. I didn't feel like it was necessary, so this time I only add a sprinkle of garlic powder to the onions as I was browning them.)
- Set your burner back to a tad above medium, stir it all together really well. Continue stirring and cooking for another 10 minutes, not letting it burn. If it's a bit too soupy and watery, adjust your heat to start the mix kinda boiling and keep stirring to keep it from sticking or burning. Once it's at the thickness you want, turn the heat all the way down to low just to keep it warm for serving, or turn it off if you want.
------------------------------------------
Nathan's makes a Kosher Dill Sandwich Slice, they are seasoned pickles sliced length-wise. Usually I have them on the side, sometimes I put one IN the sandwich on top of the meat.
Woeber's Sweet and Spicy mustard - might be hard to find. I'm not really sure how popular it is. I can't find it at Publix, usually I only see it at Ingles, which is an independent Southeast regional grocery store only found in Georgia, North Carolina, South Carolina, Alabama, Tennessee, and Virginia. I HIGHLY recommend trying it though. It's super good stuff.
Beer boiling the onions: pretty much any recipe where ground beef with onions is the base of it, I do the onions in beer. Makes everything better.
I get these packs of Hebrew National Beef Knockwurst at the store, they're about 7 or 8 bucks a pack, you get 4 links. It's basically a big fat higher quality extra jumbo beef hotdog (like the ones they used to have at baseball games). I'll pan fry those in beer and onions too. They smell like beer battered onion rings - obviously - but still, that's just one of the greatest smells in the world. You plop the knockwurst on a top-sliced bun, add a little layer of the browned onions, add your ketchup and mustard. Better than the ball park.
Beer. It's not just for drinking anymore.
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July 06, 2025, 11:50:09 PM