Ingredients:

  • Tbsp neutral cooking oil (vegetable or canola)
  • large brown onion, finely diced
  • medium green bell pepper, finely diced
  • cloves garlic, minced
  • lbs 85/15 ground beef
  • tsp Kosher salt, plus more to taste
  • ½ tsp fresh ground black pepper
  • Tbsp tomato paste
  • Tbsp Worcestershire sauce
  • Tbsp Dijon mustard
  • tsp smoked paprika
  • ½ tsp red pepper flakes (optional, for a kick)
  • ¾ cup beef stock (low sodium)
  • ½ cup tomato purée or crushed tomatoes
  • Tbps dark brown sugar (packed)
  • Tbsp apple cider vinegar
  • quality soft burger buns (brioche or potato rolls)
  • Tbsp unsalted butter, for toasting buns (optional)

Instructions:

  1. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for 6–8 minutes, stirring occasionally, until softened and translucent, but not browned.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Brown the Meat: Add the ground beef to the skillet. Break it up with a wooden spoon. Season generously with salt and pepper. Cook until the meat is completely browned (approximately 6–8 minutes).
  4. Drain Excess Fat: Once browned, tilt the pan and carefully spoon off the rendered fat, or drain the meat in a colander. This prevents the final sauce from becoming greasy.
  5. Toast the Paste: Return the meat mixture to the pan. Stir in the tomato paste and smoked paprika. Cook for 2 minutes, stirring constantly. This step concentrates the tomato flavour.
  6. Deglaze and Add Liquids: Stir in the Worcestershire sauce, Dijon mustard, and red pepper flakes (if using). Pour in the beef stock, tomato purée/crushed tomatoes, brown sugar, and cider vinegar.
  7. Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened considerably and coats the meat well.
  8. Final Seasoning Check: Taste the finished mixture. Adjust seasoning with extra salt or pepper if needed. If it tastes too sweet, add a dash more cider vinegar.
  9. Prepare the Buns (Crucial Step): Slice the buns open. Spread a thin layer of butter on the cut sides (optional). Toast the buns, cut-side down, in a separate dry skillet or under the broiler until lightly golden brown. This creates a protective barrier against the wet filling.
  10. Serve: Spoon the hot Sloppy Joe filling generously onto the bottom half of each toasted bun. Top with the bun lids and serve immediately.