I wanted a big juicy burger. I failed. I have ground beef in the freezer but forgot to get it out again. Because I was in desperate need of meat between a bun, I made a steakhouse inspired sloppy joe. I was in luck because I have every single ingredient I needed and didn’t need to get out of my pjs yesterday and head to the store.
This is simple to make and definitely a different spin from your normal sloppy joes which I really need to share with you too. But for now, you this this.
Browning the meat took the longest time to do (because it was frozen for me) so you know that it won’t take that long at all to do this.
Oh..my new onion chopper came in the mail today. I have ALWAYS wanted one because cutting onions is really not my thing. I LOVE onions but chopping them is too much.
Servings |
servings
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- 1 lb ground beef
- 2 TBS unsalted butter
- 8 oz mushrooms, thinly sliced
- 1 small white onion, chopped
- 1 tsp Montreal steak seasoning
- 2 TBS all-purpose flour
- 1 cup chicken broth or stock
- 2 TBS steak sauce like A1
- 1 TBS Dijon mustard
- 8 buns
- shredded cheese for topping
Ingredients
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- In 12-inch skillet, cook beef over medium-high heat 7 to 8 minutes, stirring frequently, until browned; drain. Set aside. Add butter to any remaining drippings in skillet; add mushrooms, onion and steak seasoning. Cook 7 to 8 minutes or until onions are translucent and mushrooms are browned.
- While the onions and mushrooms are cooking, mix together stock/broth, steak sauce and Dijon mustard.
- When onions and mushrooms are ready, sprinkle flour over vegetables. Cook 1 to 2 minutes or until flour browns and begins to smell nutty. Return beef to pan, and stir in stock mixture. Return to simmering; cook 3 to 4 minutes or until thickened. Place about 1/3 cup mixture over bottom of each bun, top with 1 tablespoon cheese, then top bun.
Recipe adapted from Betty Crocker