Recipe/photo/information courtesy of Beef.

It’s What’s For Dinner. www.BeefItsWhatsForDinner.com

Ingredients:

Traditional:
  • 1 pound Ground Beef (93% lean or leaner)
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped green, red or yellow bell pepper
  • 1 can (15 ounces) no salt added tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 4 hamburger buns, split, warmed
Toppings (optional):
  • Dill pickle slices, coleslaw, American or Cheddar cheese slices

Cooking:

    1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and bell pepper; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings, as necessary.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
    1. Stir in tomato sauce, brown sugar and Worcestershire sauce. Bring to a boil and cook 5 to 7 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.
Cook’s Tip: Two cans (8 ounces each) tomato sauce may be substituted for 1 can (15 ounces) no salt added tomato sauce.
  1. Divide beef mixture evenly onto rolls. Garnish with toppings, if desired.

    Southwest Variation:

    Prepare recipe as directed above, substituting 2 cups salsa for tomato sauce and omitting Worcestershire sauce and brown sugar. Add 1/2 cup drained canned black beans and 1/2 cup frozen corn with ingredients in step 2. Serve in warmed taco shells. Garnish with shredded lettuce, chopped tomato, shredded pepper-Jack cheese, chopped avocado, pickled or fresh jalapeño slices and chopped cilantro, if desired.

    Hawaiian Variation:

    Prepare recipe as directed above, substituting 1/2 cup sweet barbecue sauce for tomato sauce and omitting Worcestershire sauce. Add 1 undrained can (8 ounces) crushed pineapple in juice with ingredients in step 2. Serve in small sweet Hawaiian honey wheat dinners rolls. Garnish with dill or sweet pickle slices or pickled jalapeño slices, if desired.

    Moroccan Variation:
    Prepare recipe as directed above, omitting Worcestershire sauce. Add 1/2 cup raisins, 2 teaspoons pumpkin pie spice and 1 teaspoon ground cumin with ingredients in step 2. Remove from heat and stir in 1 tablespoon nonfat Greek yogurt. Serve in naan or pita pocket breads. Garnish with cucumber slices, nonfat Greek yogurt and chopped pistachios, if desired.

    Asian Variation:
    Prepare recipe as directed above, adding 1 tablespoon ground ginger with ingredients in step 1. Substitute 2 tablespoons hoisin for Worcestershire sauce. Serve in warm crusty rolls. Garnish with cucumber slices, shredded carrot and chopped cilantro or chopped green onion, if desired.

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef, Traditional Variation,: 393 Calories; 89.1 Calories from fat; 9.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1.1 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 84 mg Cholesterol; 429 mg Sodium; 45 g Total Carbohydrate; 3.1 g Dietary Fiber; 19.1 g Total Sugars; 32 g Protein; 6.7 g Added Sugars; 101 mg Calcium; 6.3 mg Iron; 639 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 8.5 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 291 mg Phosphorus; 6.9 mg Zinc; 33.2 mcg Selenium; 105.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.

  • Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
  • Hamburger Buns: A soft, round roll designed to hold burger patties and toppings. They are typically light and fluffy and easy to bite into.
  • Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
  • Brown Sugar: A soft moist sweetener made by combining white sugar and molasses. It is commonly used in baking, sauces and marinades to add a rich, deep flavor.
  • Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

  • What type of ground beef is best for Sloppy Joes?
    Any leanness of ground beef you prefer can be used for Sloppy Joes. We recommend 90/10 ground beef, as it gives a beefy flavor and great texture with less fat.
  • Can I make Sloppy Joes ahead of time?
    Yes, the Sloppy Joe mixture can be prepared ahead and refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
  • Why are they called “sloppy?”
    This saucy beef mixture, served in a bun, earned its name for being notoriously ‘sloppy’, messy and drippy to eat.
  • What sides can I serve with Sloppy Joes?
    Chips, fruit, coleslaw or potato salad are great sides for Sloppy Joes.