Beef and Mushroom Sloppy Joes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz 93% Lean Ground Beef 1 tbsp Olive Oil 1 medium (2-1/2" dia) Onions, raw 1 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 3 clove Garlic 2.7 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g) 1.75 cup Hunt's Tomato Sauce, no salt added 0.1 cup Tomato Paste 1.5 tbsp Honey 1 tbsp Chili powder 1 tbsp Bragg Apple Cider Vinegar 1 Tbsp (15mL) Organic, Raw-Unfiltered w/Mother, Unpasteurized, Gluten-free 1 tsp Mustard Powder, Dried Spice - 1 tsp ggg (by MG7_FIT) .25 tsp Pepper, black 0.25 tsp Kosher Salt (by 65PLUS1)
1. Dice the onion and bell pepper, mince the garlic and chop the mushrooms
2. Brown meat over medium-high heat, and then use a slotted spoon to transfer it to a plate
3. Heat the olive oil in the pan. When it shimmers, stir in the diced onion and red bell pepper. Cook for approximately 5-6 minutes until the onions have picked up some color and the peppers have softened.
4. Add the minced garlic and cook for a minute.
5. Add the chopped mushrooms and cook for another 5 minutes or so until they release their moisture and begin to brown.
6. Reduce heat from medium-high to medium and add the beef back into the skillet.
7. Stir in the tomato sauce, tomato paste, honey (or molasses), chili powder, vinegar, mustard powder, salt and pepper. Stir until well blended and cook for another 5-10 minutes until the mixture thickens and most of the liquid has evaporated.
8. Serve as is for lower carb, or spoon onto a hamburger bun. Also works well in a low carb tortilla
Serving Size: Makes 4 servings, between 3/4 cup and 1 cup in size
2. Brown meat over medium-high heat, and then use a slotted spoon to transfer it to a plate
3. Heat the olive oil in the pan. When it shimmers, stir in the diced onion and red bell pepper. Cook for approximately 5-6 minutes until the onions have picked up some color and the peppers have softened.
4. Add the minced garlic and cook for a minute.
5. Add the chopped mushrooms and cook for another 5 minutes or so until they release their moisture and begin to brown.
6. Reduce heat from medium-high to medium and add the beef back into the skillet.
7. Stir in the tomato sauce, tomato paste, honey (or molasses), chili powder, vinegar, mustard powder, salt and pepper. Stir until well blended and cook for another 5-10 minutes until the mixture thickens and most of the liquid has evaporated.
8. Serve as is for lower carb, or spoon onto a hamburger bun. Also works well in a low carb tortilla
Serving Size: Makes 4 servings, between 3/4 cup and 1 cup in size
Nutritional Info Amount Per Serving
- Calories: 314.7
- Total Fat: 10.9 g
- Cholesterol: 65.0 mg
- Sodium: 313.0 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.7 g
- Protein: 28.5 g
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