Tuesday, May 5, 2009
We have some vegetables leftover from last week that I wanted to use up and also some ground beef. Since our outdoor grill died an honorable death during our wine tasting party, burgers were out. Next best option? Sloppy Joes of course!
So I called mom, got her recipe. We reminisced about how my brothers and I used to have competitions over who could eat their sloppy joe while letting the least amount slip out of the bun and onto the plate.
Tonight, I amped mom's recipe up with some bell peppers and garlic, and I made it a bit more healthy by lessening the amount of meat to compensate for the extra veggies. Here is the tasty result!
inspired by my mom's recipe
3/4 pound lean ground beef
1 medium onion, chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 clove garlic, minced
3 tablespoons ketchup
3 tablespoons mustard
1 10.5-ounce can condensed chicken gumbo soup
6 hamburger buns
In a heavy skillet, cook and stir ground beef, onion, peppers, and garlic over medium-high heat until the meat is completely browned and the veggies are tender. Stir in the ketchup, mustard, and soup. Turn the heat down to medium-low and allow the mixture to simmer for at least 20 minutes but up to 1 hour, stirring occasionally. Spoon the mixture over the bottom halves of the buns, then top with the remaining halves. Yields six sandwiches.