Open Faced Sloppy Joes

July 4, 2012 | No Comments

I have fond memories of eating this meal as a young child. My Mother used to make sloppy joes when my siblings and I were very little. She would whip this iconic, hearty meal together when we did not have plans to eat dinner out, or eat take out. We always ate sloppy joes over regular hamburger buns, and my siblings and I insisted on trying to pick them up and eat them, which was a sloppy and impossible feat.

My little girls will hopefully remember sloppy joes as one of their favorites too. This recipe has a dash of hot sauce to give it a touch of warmth, and it is served over a toasty slice of homemade artisan bread(mustard, mozzarella, garlic), with some beautiful beet greens from our CSA, Oakhill Organics. This is a terrific way to get your kids to eat their veggies. You can mix the greens into the sloppy joe mix, but my family prefers the greens on the side. Funny, I cannot remember my Mother serving this meal with a side of beet greens.

Open Faced Sloppy Joes

Recipe type: Main Course

Author: Jillian

Ingredients

1 Tspn olive oil
1 pound ground beef
2 medium onions, diced
3 carrots, peeled and diced
2 ribs celery, diced
2 garlic scapes, chopped
6 white button mushrooms, diced
1 can of diced tomatoes with juice
3/4 cup ketchup(no high fructose corn syrup)
1 Tbsp Braggs Aminos
1 1/2 Tbsp stone ground mustard
1 1/2 Tbsp Worcestershire sauce
1 bottle of dark beer
6 slices homemade rustic bread

Instructions

Use large pan to saute beef in olive oil. Drain fat from pan. Add onions,carrots, celery, garlic scapes, and button mushrooms to pan.
Use large pan to saute beef in olive oil. Drain fat from pan. Add onions,carrots, celery, garlic scapes, and button mushrooms to pan. Saute vegetables and beef for 5 minutes. Add diced tomatoes and juice, and stir. Add ketchup, Braggs Aminos, mustard, worcestershire sauce, and dark beer. Stir to combine ingredients, and simmer for 20 minutes until sauce thickens, and flavors marry. Serve sloppy joes mixture over one slice of toasted rustic bread, with a side of dark leafy greens.