Sloppy Joes are incredibly simple to make – a one pan midweek meal without the fuss. They’re easy to scale up too if you have guests. There’s no hiding this recipe is messy but, as ever, we’ve ensured it’s mouth-wateringly tasty.
- 1 tbsp sunflower oil
- 100 g white onion diced
- 400 g beef mince
- 50 g tomato paste
- 2 vegetable stock cubes
- 1 tsp ground cumin
- ½ tsp ground cayenne pepper
- ½ tsp ground smoked sweet paprika
- Salt and pepper
- 400 g chopped tinned tomatoes
- 200 g water
- 100 g red pepper diced
- 113 g Castle MacLellan Chicken Liver Pâté to serve
- 8 bread buns to serve
Heat the oil in a heavy bottomed sauce pan on a low heat. Add the onions, salt and pepper and cook with a lid on for 15 minutes, stirring every other minute.
Turn up the heat and add the beef and cook, stirring continuously and breaking up the minced beef until it is browned.
Reduce the heat to low and add the remaining ingredients except the peppers, mixing well. Cover with a lid and cook for approximately 2 hours, making sure to stir every 10-15 minutes.
Check the seasoning and adjust to taste, add the red peppers and cook for 10 more minutes.
Add the beef to the buns and top with Chicken Liver Pâté.
Ideal served with sweet potato chips and fresh peppery salad.
Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905
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