Hidden veggies are my secret ingredient to the BEST Sloppy Joe Recipe ever.
Course: Dinner, lunch
Keyword: sloppy joe
1 1/2cupsdiced sweet onion
1red bell pepperdiced
1yellow bell pepperdiced
1cupmatchstick cut carrots
1tablespoonlight brown sugar
1 1/2teaspoonsbalsamic vinegar
1/2teaspoonfresh ground pepper
1 14.5ouncecan diced tomatoesI LOVE Muir Glen Fire Roasted Tomatoes!
1poundlean ground beef
14ouncesfinely minced mushrooms
Heat the olive oil in a large, deep skillet over medium/high heat. Add the onion to the pan and cook until softened. Add the bell peppers and carrots to the pan. Continue cooking until softened. Stir in the garlic and cook for 1 minute.
Stir in the tomato paste and cook until the mixture turns a deep burgundy in color, approximately 4-5 minutes.
Add the dijon, sugar, vinegar, garlic powder, Worcestershire sauce, paprika, salt and pepper. Stir the mixture to combine thoroughly.
Stir in the tomatoes and bring the mixture to a boil. Turn off the heat.
Carefully, transfer the mixture to a blender and cover with the lid. Hold the lid with a towel (to prevent burning yourself, pressure will build up from the hot ingredients) and puree until smooth. Set aside.
Return the skillet to the heat and brown the ground beef over medium/high until no longer pink, approximately 10-15 minutes.
Using a slotted spoon, transfer the beef to a bowl and drain off the fat.
Return the skillet to the heat and add the mushrooms. Cook the mushrooms over medium/high until softened and most of the moisture has evaporated.
Return the beef to the skillet and toss to combine.
Pour the sauce over the beef mixture and stir.
Bring the mixture to a boil, the lower the heat and simmer for 5 minutes.
Serve on hamburger buns.
If you're more of a chunky veggie sloppy joe fan, puree only 1/2 of the vegetable mixture and create the sauce that way. You may need a bit of canned tomato sauce to make it more saucy but it's just as tasty!