American · Main course · SAMPLE RECIPE
Sloppy Joes · tangy beef in soft buns
Loose ground beef simmered in a tomato sauce with onion, green pepper, mustard, and a little brown sugar. Spoon it generously into soft buns and embrace the occasional drip.
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A NOTE FROM THE KITCHEN
A loose filling, thick enough to stay in the bun.
Use plain tomato sauce or passata, not a pre-seasoned pasta sauce. The filling should be moist but spoonable. Purchased buns keep the recipe focused on the beef mixture; their baking time is not included because they are ready to use.
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Sloppy Joes · tangy beef in soft buns
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BEHIND THE DISH · American home kitchens and casual lunch tables
Sloppy Joes · tangy beef in soft bunsBeyond the plate.
A loose tomato-and-beef filling makes this soft-bun sandwich deliberately a little untidy.
ORIGINS & EVOLUTION
A saucy member of the loose-meat family.
Sloppy Joes combine crumbled beef with a seasoned tomato sauce and a soft bun. They differ from loose-meat sandwiches that leave out the tomato component. Stories about an exact inventor compete with one another, so the familiar preparation matters more here than assigning a single birthplace.
CULTURAL CONTEXT
A filling that serves a crowd.
One skillet can hold the filling for several sandwiches, making the dish convenient for family suppers and casual gatherings. Its sweet-tangy balance varies from cook to cook. A brief uncovered simmer makes the difference between a filling that stays in the bun and one that runs straight through it.
AT THE TABLE
A measured homemade sauce.
We cook beef with onion and green pepper, then add plain tomato sauce, ketchup, mustard, Worcestershire sauce, a little sugar, and vinegar. Ready-made buns are warmed just before filling. There are no cheese, pickle, or slaw additions in this version.
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