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Sloppy Joes, 3 Ways

As you can guess, we eat a LOT of beef around here! We are forced to get creative with our go to's. Here are three of our favorite ways to make sloppy joes with our lean ground beef:



Simple Joes

Ingredients:

1 lb Kollasch Family Farms Lean Ground Beef

1⁄2 onion, diced

2 (4 ounce) cans tomato sauce

1 -1 1⁄2 tablespoon Worcestershire sauce

1⁄2 tablespoon brown sugar

1⁄2 teaspoon vinegar

1⁄4 cup ketchup

1 teaspoon chili powder

to taste salt and pepper

1⁄4 teaspoon mustard (optional)


DIRECTIONS

Brown hamburger and onion.Drain out grease. Add the rest of the ingredients and simmer 15-20 minutes with lid.


Philly Cheese Steak Sloppy Joes

Ingredients:

1 pound Kollasch Family Farms lean ground beef

2 tablespoons butter

1 small yellow onion, diced

1 small green bell pepper, diced

8 ounces brown mushrooms minced (optional)

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1/2 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

1 tablespoon cornstarch

1 cup beef broth

8 ounces Provolone Cheese Slices

DIRECTIONS:

Add the ground beef to a large cast iron skillet (If you have one! It helps add a good sear) and brown until a deep brown crust appears before breaking the beef apart. Add the butter and the onions and bell peppers and mushrooms. In a small cup mix the beef broth and cornstarch togetherAdd the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.Cook 3-5 minutes. Turn off the heat, add in the provolone cheese. Enjoy!


Korean Sloppy Joes

Ingredients:

1 1/2 pounds Kollasch Family Farms lean ground beef

3 cloves garlic, minced

2 teaspoons sesame oil

1/2 cup ketchup

1/2 cup hoisin

1/2 beef stock

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon siracha

3-4 green onions sliced thinly


Spicy Mayo:

1/2 cup Mayo

3-4 tablespoons siracha


INSTRUCTIONS:

In a large skillet add in the beef, cook until well browned , then add in the garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar and siracha and stir together well until the sauce is thick and cooked down (simmer around 20 minutes).


Serve on a bun!


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