I hadn’t had a sloppy joe since I was a kid. I remember my mom making them for a fair at our elementary school, you know, way back when schools trusted parents to bring food from home instead of insisting that everything be store-bought and in it’s original packaging. And, they were good.
Recently I got a serious craving for a nice, big sloppy joe. Probably another pregnancy craving but this recipe will stay around our home long after baby #2 arrives.
This recipe is easy to put together. It doesn’t come out of a can, either. And, you can freeze it for up to 3 months. I usually freeze half so we have dinner for another night. Most sloppy joe recipes call for ketchup – I used my slow cooker ketchup.
It’s also great for informal get-togethers. You can make it on the stove top and keep it warm in your slow cooker. Guests can dip right into the slow cooker and make themselves a big, sloppy joe sandwich.
Note the use of coconut aminos. The original recipe called for Worcestershire sauce, which I no longer eat because of the sugar content. I find that coconut aminos are a great substitute.
I used Local Oven’s gluten-free hamburger buns. They’re a little starchier than what I usually reach for but oh-my-goodness! Local Oven makes incredible bread. It’s light, tastes just like the buns I remember from my gluten-full cookout days, and they’re always fresh. Here’s why – Local Oven individually vacuum-packages their buns. Simply keep them frozen until you’re ready to make a burger. Just thaw them out, pop them in the oven for a few minutes to heat them through, and then pile your favorite sandwich fixings on top and you’ve got one heck of a gluten-free sandwich.
Local Oven’s buns are also dairy-free. Total win in my book. They do have a tiny amount of sugar in them just to get the yeast going so the buns rise. Sugar is listed eighth on the ingredient list. There’s not enough sugar to cause any issues for me.
I adapted this recipe from Martha Stewart’s Everyday Food: Great Food Fast. She should have called it Real Food Fast because it’s packed with real food recipes made from scratch. I haven’t made anything from this book I didn’t love. And, if you’re like me with not much time to get dinner on the table, this will be one of your most used cookbooks.
Serves: serves 4 - 6
- 1 tablespoon grapeseed oil
- 1 medium onion, chopped finely
- ½ green bell pepper, ribs and seeds removed, chopped finely
- 1 celery stalk, chopped finely
- 2 garlic cloves, grated on a microplane
- 1 to 1⅓ pounds organic ground beef
- 1 can (15 ounces) tomato sauce
- ¼ cup ketchup (I used my slow cooker ketchup.)
- 1 tablespoon coconut aminos
- kosher or sea salt and freshly ground black pepper, to taste
- 4 - 6 gluten-free hamburger buns (I used Local Oven.)
- In a large skillet, heat the grapeseed oil over medium heat. Add the onion, bell pepper, and celery. Cook for 5 - 8 minutes, until soft. Add the garlic and cook for another minute until garlic is fragrant.
- Add the ground beef and cook, breaking up with a wooden spoon, until no longer pink.
- Add the tomato sauce, ketchup, and coconut aminos. Bring to a simmer and cook until the sauce has thickened.
- Taste as season with salt and pepper as desired.
- Serve on gluten-free hamburger buns.
- Refrigerate or freeze leftovers. Can be frozen for up to three months.
Adapted from Martha Stewart's Everyday Food: Great Food Fast.