- 1-1/2 pounds ground beef
- 1/2 a small onion, minced
- 1 small red pepper, finely chopped (may substitute color of choice)
- 2 cloves garlic, minced (may substitute 1/2 teaspoon garlic powder)
- Sloppy Sauce (recipe follows)
- Rolls for serving
For the Sloppy Sauce
- 3/4 cup (204 grams) ketchup
- 2 tablespoons (24 grams) lightly packed brown sugar
- 1 tablespoon (15 ml) apple cider vinegar (may use white vinegar)
- 1 teaspoon (5 grams) Dijon mustard
- Dash (1/4-1/2 teaspoon) Worcestershire sauce
- 1 teaspoon kosher salt and several grinds of the pepper mill
For the sauce: In a medium bowl, stir together the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. If not using fresh garlic, stir in the garlic powder, too. Make ahead tip: the sauce may be prepared in advance and refrigerated until ready to use.
Add the ground beef and onion to a 12-inch, nonstick or cast iron skillet set over medium heat. Cook, breaking up the beef as you go, until the meat is about two-thirds of the way browned. Add the red pepper and garlic, and continue cooking until the meat is cooked through and the peppers are beginning to soften, about 3 more minutes.
Stir in the sauce, bring the mixture to a simmer, and then decrease the heat to low and cook, uncovered, until the mixture is thick yet still a little goopy, about 15 minutes, stirring occasionally.
Serve and enjoy!
- I typically use lean (but not extra lean) ground beef and do not drain the fat. Use what you prefer and, if using beef with a higher fat content, you may wish to drain off some of the fat before adding the ketchup mixture.
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