Ingredients
Method
- Brown the beef and onions.
- Add the ground beef and diced onions to a large skillet over medium heat. Cook, breaking the beef apart as it browns, until the meat is cooked through and the onions are tender. Drain off any excess grease if needed.
- Add the sauce ingredients.
- Add the ketchup, Dijon mustard, brown sugar, white vinegar, Worcestershire sauce, paprika, salt, and black pepper to the skillet.
- Stir to combine.
- Stir everything together until the ground beef is evenly coated with the sauce. Bring the mixture to a gentle simmer.
- Simmer.
- Reduce the heat to low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened and clings to the beef.
- Serve.
- Spoon the hot sloppy joe mixture onto hamburger buns and serve immediately. For extra flavor, butter and toast the buns before filling.
Notes
- Ground beef: I make these with our home-raised beef, but any ground beef will work. If your beef releases quite a bit of grease while cooking, drain off the excess before adding the sauce ingredients.
- Salt: If using fine table salt instead of kosher salt, start with ¾ teaspoon and adjust to taste.
- Consistency: The mixture will thicken as it simmers. If it becomes thicker than you like, stir in 1 to 2 tablespoons of water. If it's too saucy, continue simmering uncovered for a few additional minutes.
- Toasted buns: For an extra little touch, lightly butter the cut sides of the hamburger buns and toast them in a skillet until golden before serving.
- Make ahead: Prepare the sloppy joe mixture ahead of time and refrigerate it in an airtight container. Reheat gently on the stovetop before serving.
- Storage: Store leftover sloppy joe mixture in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.