Sloppy Seconds

I have never in my life (prior to Sunday night) eaten a Sloppy Joe. My mom didn't make them growing up and let's face it, they aren't the type of cuisine that often pops up on restaurant menus. I have never had the desire to whip them up in my own kitchen, because quite honestly they have never come to mind. As I flipped through this month's issue of Cooking Light I was intrigued by this version since it contained equal parts meat and mushrooms. I am a big time mushroom girl so I figured there was no time like the present. Not to mention, my husband was uber jazzed when I asked him if he would like Sloppy Joe's for dinner one night this week. Men are so easy to please in the cooking department!

Beef and Mushroom Sloppy Joes
Adapted from Cooking Light June 2011

Ingredients

• 1 tablespoon olive oil
• 1 pound ground sirloin
• 2 (8-ounce) packages presliced cremini mushrooms
• 1 cup prechopped onion
• 3 garlic cloves, minced
• 1/2 cup no-salt-added tomato paste
• 1/2 tablespoon dried oregano
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 4 (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble. Salt and pepper the beef during browning.

2. 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. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Click Here for My Adapted Printable Recipe