This family favourite is a perfect weeknight meal. Serve in the classic style with potato chips and dill pickles, or how about a side salad or veggies and dip to make a better-for-you meal?
MAKES 6 Servings - PREP TIME 10 min - COOK TIME 50 min - TOTAL TIME 1 hr
1 tbsp (15 mL) vegetable oil
1 pkg (227 g) sliced mushrooms, diced
1 lb (500 g) Lean Ground Beef
1 onion, diced
2 stalks celery, diced 1 sweet green pepper, seeded and finely diced
1 tbsp (15 mL) minced garlic (about 2 cloves)
1 tsp (5 mL) salt
½ tsp (2 mL) pepper
1 cup (250 mL) tomato sauce
⅓ cup (75 mL) tomato paste
1 tsp (5 mL) granulated sugar (optional)
8 hamburger buns (soft buns such as brioche)
Grated or sliced Cheddar or mozzarella cheese
1. Heat oil over medium-high heat in a large skillet or Dutch oven; cook mushrooms, stirring occasionally, for 5 to 8 minutes, until golden brown. Add ground beef, onion, celery, green pepper, garlic, salt, and pepper; cook, stirring, and using the back of a spoon, break up the beef into chunks, for 8 to 10 minutes until meat is thoroughly cooked and vegetables are softened. Drain, if needed.
2. Stir in tomato sauce and paste; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 to 15 minutes or until sauce is thickened. Taste and add sugar, if needed. Set aside, covered to keep.
3. Place buns cut side up on a baking sheet. Top each bun lid with grated cheese. Broil for 2 to 4 minutes to just melt the cheese and toast bottom buns.
4. To serve, place bun bottoms onto serving plates, load meat mixture onto each bun, and top with bun lid.
If you have Sloppy Joe filling leftover, it’s great used as a poutine topping or serve over baked potatoes, pasta noodles, or in warmed taco shells. It's also a great way to add more protein to a salad, try serving leftover Sloppy Joe filling over hearty romaine lettuce.
For the original recipe, click here.