Piled onto lightly toasted egg buns, this is everyone’s favourite messy and marvelous cottage lunch or supper. Go nuts with this recipe: Vary flavourings according to your taste and pantry, try ground pork or chicken instead of beef, include vegetables such as sliced mushrooms or chopped red peppers (using up what’s in the fridge), and top with grated cheddar cheese. Whatever you do, cottage-made beats the canned variety hands down!
- Serves: 4-6
- Course: Lunch
- 1 tbsp (15 ml) olive oil
- 1 lb (500 mg) ground beef
- 1 onion, chopped
- 1 stalk celery, chopped
- ½ green pepper, chopped
- 2 garlic cloves, chopped
- 2 tsp (10 ml) chili powder
- 1 ripe tomato, chopped
- ½ cup (125 ml) tomato sauce or ¼ cup (60 ml) tomato paste mixed with ¼ cup (60 ml) water
- ½ tsp (2 ml) dry mustard powder
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) cider vinegar
- Kosher or sea salt
- Freshly ground pepper
- In a large frying pan, heat oil over medium-high heat. Cook beef, breaking it up with a wooden spoon, until lightly and evenly browned, about 5 minutes. Remove to a bowl with a slotted spoon. Reserve about 2 tbsp (30 ml) fat in pan.
- Cook onion, celery, and green pepper in pan until tender and lightly browned, about 5 minutes. Stir in garlic and chili powder and cook for 1–2 minutes. Stir in browned beef and remaining ingredients.
- Reduce heat to low and simmer, stir-ring occasionally, until meat and vegetables are cooked and well flavoured, about 10 minutes more. Taste and adjust seasoning. Add a little more tomato sauce if you prefer a sloppier joe.