Sloppy Joes from Scratch

Ok - it's taking a great deal of restraint not to put up a video of Adam Sandler singing the Lunch Lady Song since I"m writing about sloppy joes.  But, I'm not in high school and you're probably not either so we can move on to an adult discussion of this sandwich.

I really like Sloppy Joes and I usually make them with that seasoning packet and ground turkey.  I know that all sorts of weird stuff (or, if not weird stuff, lots of sugar) can be in those packets and I've had an interest in making mine from scratch.  What appealed to me about this recipe is that it wasn't very time consuming.  I used my mini chopper and chopped the mushrooms pretty fine so big sister couldn't pick them out.  It didn't take much longer than my usual way of making Sloppy Joes and we liked the flavor.  

Recipe notes:  The next time, I might add a little less molasses and a little more hot sauce.  If you use salted tomato paste, taste the mixture before you add the rest of the salt in the recipe.  Also, Cooking Light said "cremini offer deeper, richer flavor but you can also use regular button mushrooms."

And, my from 7th post ever, another ground meat sandwich

Beef & Mushroom Sloppy Joes (4 servings)

from Cooking Light June 2011

12 oz ground sirloin (or good quality ground beef)

2 (8oz) packages sliced cremini mushrooms

1 c. chopped onion

3 garlic cloves, minced

1/2 c. tomato paste (no-salt or low sodium if possible)

1 T minced fresh oregano (or 2 tsp. dried oregano)

2 T red wine vinegar

2 T Worcestershire sauce

1 T molasses

1/4 tsp. salt

3/4 tsp. freshly ground pepper

1/2 tsp. hot sauce

4 Kaiser rolls or hamburger buns

Heat a large nonstick skillet over medium high heat.  Add beef and cook for 4 minutes or until browned, stirring to crumble.  While beef cooks, place mushrooms in a food processor.  Pulse 10 times or until finely chopped.  Add mushrooms, onion, and garlic to pan.  Cook for 3 minutes or until onion is tender.  Add tomato paste and next 5 ingredients (through salt) to pan.  Cook 5 minutes or until mushrooms are tender and liquid evaporates.  Stir in pepper and hot sauce.  Serve about 1 cup beef mixture on each bun. 

*filling is gluten free