
The sloppy joe has a foggy history, but it seems to have originated during the Depression as a way to stretch ground beef during hard times. Several sources place its creation in a small cafe in Sioux City, Iowa, where it was called a “loosemeat” sandwich. No one knows if there was an original Joe, but they sure are sloppy!
Sloppy Joes
Course: Sandwiches, MeatsCuisine: United States, Midwest6
sandwichesThe sloppy joe has a foggy history, but it seems to have originated during the Depression as a way to stretch ground beef during hard times. Several sources place its creation in a small cafe in Sioux City, Iowa.
Ingredients
Oil — 2 tablespoons
Onion, minced — 1
Garlic, minced — 2 or 3 cloves
Chili powder — 1 tablespoon
Ground beef — 1 1/2 pounds
Ketchup — 1 1/2 cups
Water — 1/2 cup
Mustard — 1 tablespoon
Vinegar — 1 or 2 tablespoons
Sugar — 1 tablespoon
Salt and pepper — to taste
Hamburger buns — 6
Directions
- Heat the oil in a skillet over medium-high flame. Add the onion and sauté until onion is cooked through and translucent. Add garlic and chili powder and saute 1 or 2 more minutes.
- Add ground beef and saute, breaking it up as you stir, until the meat is cooked through. Drain off excess fat.
- Stir in the remaining ingredients, reduce heat to low, and simmer for 10 to 15 minutes. Serve on hamburger buns.
Sloppy Joe Notes and Variations
- Maid-Rite sandwich (Iowa, USA): Eliminate the ketchup, water, vinegar and sugar and substitute one (12-ounce) bottle of beer or 3/4 cup chicken broth. Simmer until most liquid has evaporated, 15 to 20 minutes. Place in buns and top with mustard, pickles and chopped onions.
- Saute a minced green pepper with the onion if you like.
- Add 1 or 2 teaspoons of Worcestershire sauce for extra seasoning.
- Ground chicken or turkey can take the place of the beef for a lower fat version
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