I’m totally embarrassed to realize that I haven’t posted a recipe in an entire year. This year has been filled with joy, fuzziness, changes and unable to be focused. That’s what a new baby does! (I had a baby!)
I finally realized I needed to take a break from being a personal chef and become a full-time mom (I feel so lucky and fortunate to do so.) I’m extremely happy to say that I will be sharing some of my tried and true recipes!
I’m pretty sure I made this slender sloppy joe recipe every other week for about 2 years. There was a family that I cooked for, for over 2 years and they requested it biweekly. I don’t blame them because it’s so good while packed with hidden veggies (I promise, your kids or husband will have no idea)! It also meant that I had to eat it myself because I would cook for my family at the same time.
Lucky you, I’m finally sharing it! I hope you enjoy it as much as my clients did.
| Prep Time | 15 min |
| Cook Time | 30 min |
| Servings |
7 servings 1/2 c portions
|
- 1.25 lbs lean ground beef
- 1 carrot
- 1 medium onion
- 3 garlic cloves
- 1 yellow bell pepper
- 8 ounces mushrooms
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 2 cups tomato sauce
- 2 tbsp tomato paste
Ingredients
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- Chop all the vegetables using a food processor until blended completely.
- Heat a large skillet over medium high heat and add a teaspoon of grapeseed oil, the onion, garlic, carrots, mushrooms and red peppers to the pan. Cook until a lot of moisture has been evaporated.
- Mix in the tomato paste then add the beef. Cook until you have broken it up and it’s cooked through.
- Reduce heat to medium and add red wine vinegar and Worcestershire sauce, tomato sauce, stir to combine.
- Reduce heat and bring to a simmer, cooking for 5 more minutes.
- Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.