Sloppy Joes

Craving a taste of childhood comfort? Get ready to sink your teeth into the ultimate Sloppy Joe – a flavor explosion that's both incredibly easy and seriously satisfying.

This isn't your average recipe; we're talking next-level deliciousness that will have you reaching for seconds (and thirds!).

Ingredients

You're gonna need the goods to whip up awesome Sloppy Joes! Grab one pound of ground beef—I usually go for the lean stuff; it's less greasy, but either'll work.

Alright, so, next up, one medium onion, diced. Don't cry too much cutting it, okay?!

For the sauce, you oughta have one cup of ketchup because what are Sloppy Joes without it? Then, mix in a quarter cup of brown sugar for that sweet kick—it's a must! An alternative to ketchup is using tomato sauce for a richer base. Add a tablespoon of Worcestershire sauce. Plus, a teaspoon of mustard gives it some zing. I also throw in a half-teaspoon of garlic powder, for like, yum!

Lastly, you need your buns. Six hamburger buns should do, unless you're extra hungry, haha!

Preparation

Now that we've got all our stuff together—let's get cookin'! First, I like to grab a large skillet—cast iron's your best friend here.

Grab that ground beef—we're talkin' a pound or so—and get ready to brown it. I usually toss in a chopped onion and some bell pepper for that extra *oomph*. Stir it around until the beef's no longer pink and the veggies are soft—about 7-10 minutes should do the trick. For a savory sauce, you could consider using soy sauce just as the Chinese Beef and Broccoli recipe does. Don't be a hero; no one likes raw beef in their Joe! Now, drain off any excess grease.

Chopping onions can make you cry, but think of the flavor payoff!
Browning the beef properly adds an essential depth of flavor.
Don't crowd the pan when browning; do it in batches if necessary.
Draining the grease prevents a soggy, oily mess—yuck!
Bell peppers add sweetness that complements the savory beef.

Cooking

Okay, next's the fun part—actually cooking the Sloppy Joe! First, I brown one pound of ground beef in a large skillet over medium-high heat. Make sure to break it up with a spoon as it cooks. You wouldn't want giant beef chunks, right?

Once it's browned, I drain off any excess grease, because nobody likes a greasy Joe! Then, I stir in one chopped onion and cook until it's softened—about five minutes oughta do it.

Now, for the sauce: I add one cup of ketchup, a quarter-cup of water, two tablespoons of brown sugar, one tablespoon of Worcestershire sauce, and half a teaspoon of mustard powder. I stir it all together, then let it simmer for about 15 minutes, stirring occasionally. This is where the magic happens—the flavors get all cozy and meld together! Now, don't burn it—stir it until it is perfect.

Serving Suggestions

Next, it's serving time—and I have got some ideas for you! Serving these lamb shanks is the best part, honestly. I usually serve them on mashed potatoes, polenta, or even pureed cauliflower.

Don't forget to garnish with fresh thyme leaves! It looks super fancy, but it's so easy! Plus–a little drizzle of the red wine sauce on top? Perfection!

Here's a quick list of things you might want to serve with your lamb shank meal, just to level it up: