Wednesday, May 19, 2010

Emeril's Sloppy Joes

2 tablespoons plus 2 teaspoons olive oil

2 cups diced onions

1/2 cup diced celery (small dice)

1/2 cup diced green bell pepper (small dice)

1 teaspoon freshly ground black pepper

3/4 teaspoon salt

2 teaspoons minced garlic

11/2 pounds lean ground beef (about 91% lean)

3 tablespoons dark brown sugar

3 tablespoons Worcestershire sauce

2 cups tomato sauce

1 cup beef or chicken stock or canned, low-sodium chicken broth

2 teaspoons hot sauce (optional)

4 to 6 hamburger buns

Cooking Directions

Heat the 2 teaspoons olive oil in a 12-inch sauté pan over medium-high heat. Add the onions, celery, bell pepper, black pepper, and salt, and cook until the vegetables are soft, about 2 minutes.

Add the garlic and cook for 1 minute longer. Add the beef, breaking it up with the back of a spoon, and brown for 2 minutes. Then add the brown sugar, Worcestershire, tomato sauce, and beef broth, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, stirring as needed.

Add the hot sauce if desired, and remove from the heat.

While the mixture is cooking, preheat the broiler.

Arrange the buns, open-faced, on a baking sheet and lightly brush the cut sides with the remaining 2 tablespoons olive oil. Broil until the buns are golden, about 3 minutes. (Alternatively, grill them in a grill pan or toast them in a skillet, oiled side down, over

medium-high heat.)

Generously spoon the Sloppy Joe mixture over the toasted bun bottoms. Top with the bun tops, and serve immediately (with forks).

4 to 6 servings

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