Onion Sloppy Joes Recipe 45 Food

SLOPPY JOES WITH MAUI ONION STRAWS

Steps:

• In a large saute pan over medium-high heat, combine the canola oil, peppers and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then add the remaining sloppy joe ingredients (except the rolls), seasoning with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets very thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside.
• Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon pepper in another medium bowl. Cut the onion in half, then slice into -inch-thick pieces; separate into short straw-like strips. Add to the milk mixture to soak.
• Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; place on paper towels to drain.
• Serve the sloppy joes on the rolls and top with onion straws.

COUNTRY SLOPPY JOES WITH FRIED ONIONS

Steps:

• Preheat the oven to 300 degrees F.
• Start the brisket: Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the brisket with the House Seasoning. Place the brisket, fat-side down, in the hot Dutch oven and brown until a deep golden crust forms, 5 to 7 minutes. Turn the brisket over and brown on the other side, another 5 minutes. Remove the brisket from the Dutch oven. Add the onions and bell pepper to the drippings in the Dutch oven and stir until well coated in oil. Add the beef broth and bay leaf and bring to a boil. Return the brisket to the Dutch oven. Cover and place in the oven. Bake for 3 hours.
• Meanwhile, make the sloppy joe sauce. Combine the diced tomatoes, ketchup, brown sugar, molasses, apple cider vinegar, garlic powder, mustard, paprika and cayenne pepper in a medium saucepan. Bring to a boil. Reduce the heat and simmer over medium-low until slightly thickened and reduced by one-fourth, about 30 minutes.
• After the brisket has baked for 3 hours, pour 2 cups of the sauce over the brisket. Cover the Dutch oven and continue baking the brisket until tender, 30 minutes longer. (Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.) Shred the meat using two forks and stir in 1 more cup of sauce. Season with salt and pepper.
• During the last 30 minutes, make the fried onions: Pour oil halfway up the sides of a large cast-iron skillet and heat to 350 degrees F.
• Place the onion in the buttermilk in a small bowl. Place the flour in a shallow baking dish and season with salt and pepper. Working with a few onions at a time, dredge them in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes. Remove the onions to a baking sheet with a wire rack and sprinkle with the House Seasoning while still hot. Repeat with the remaining onions and set aside.
• To assemble the sandwiches, spoon some of the brisket on the hamburger bun bottoms. Top with the fried onions, pickles and bun tops.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

SLOPPY JOES WITH MAUI ONION STRAWS

Steps:

• Prepare the sloppy joes: In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes. Add the beef and pork; cook thoroughly, breaking up the meat as it browns. Add the garlic. Depending on the amount of residual grease, you may need to drain some of the fat from the pan. Deglaze with the red wine, then stir in the remaining sloppy joe ingredients (except the rolls) and season with 1 tablespoon each salt and freshly ground pepper. Reduce the heat and simmer for 20 to 30 minutes. If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency. Toast the rolls and set aside.
• Meanwhile, prepare the onion straws: In a medium sauce pot, heat the oil to 350 degrees. Whisk the egg and milk in a medium bowl. Mix the flour, cayenne pepper, paprika, garlic powder, 1 tablespoon salt and 1 teaspoon freshly ground pepper in another medium bowl. Cut the onion in half, then slice into 1-inch-thick half rings; separate into short straw-like pieces. Add to the milk mixture to soak.
• Once the oil is hot enough, remove the onions from the milk mixture, shake off excess and dredge in the flour mixture, 4 or 5 pieces at a time. Add to the pot and fry until golden brown; transfer to paper towels to drain.
• Serve the sloppy joes on the toasted rolls and top with onion straws.

THE BEST SLOPPY JOES

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

COUNTRY SLOPPY JOES

Steps:

• In a large skillet, brown ground beef over medium-high heat. Drain.
• Stir in onion soup mix, brown sugar, water, and ketchup.
• Bring to a boil over high heat.
• Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until mixture thickens.
• Serve on hamburger buns.

EASY WEEKNIGHT SLOPPY JOES

Steps:

• Cook meat slowly in skillet with salt and onion.
• Meanwhile, make sauce by mixing together all other ingredients and cooking slowly over low heat for 15 minutes.
• Drain (not much to drain if you use ground round) and add meat.
• Let simmer for at least an hour, stirring from time to time, to let meat absorb the sauce.
• Serve on toasted hamburger buns.

FRENCH ONION JOES

Steps:

• Brown meat and drain.
• Add soup and stir.
• Cover and simmer on medium low for 5 minutes.
• Uncover and sprinkle with flour.
• Stir well.
• Bring to a boil to thicken sauce.
• Add more flour if needed.
• Serve on buns "sloppy joe" style.

SLOPPY JOES

Steps:

• Dice the onion and celery.
• Brown the ground chuck with the onion and celery.
• Add salt and pepper to taste.
• When ground beef is browned, drain off all grease.
• Add the ketchup, brown sugar, vinegar and worcestershire sauce.
• Cook together.
• Serve on a bun and enjoy!

SLOPPY JOES

Steps:

• Brown ground beef in a skillet along with the onion and green pepper.
• When brown, add the rest of the ingredients, stirring well.
• Put into a crock pot.
• Cook on low for 3-5 hours.
• Serve on hamburger buns.
• (This may be made on top of the stove on a very low heat for several hours, making sure that it does not get dry, but the flavors mix the best in a crock pot).

SLOPPY JOES (CROCK POT)

Steps:

• In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
• Meanwhile, in your crockpot combine the remaining ingredients. Stir in meat mixture.
• Cover; cook on low heat for 6 to 8 hours or on high heat setting for 3 to 4 hours.

SLOPPY JOES

Steps:

• Brown hamburger.
• Drain beef well.
• Add the rest of the ingredients.
• Simmer at least 30 minutes.
• Serve on hamburger buns.