Sloppy Joes are so easy to make for a large gathering, or freeze in small portions for anyone to reheat. Serve on GF buns (page 21), biscuits (page 21), or GF white sandwich bread (page 21). Also great with a dill pickle (page 21) and chips, or potato wheels (page 21).
1 finely chopped medium onion (2 cups), or 1/4 cup onion flakes
1/2 roasted red pepper, finely chopped (remove skin, ribs, and seeds)
1 celery rib, finely chopped
2 teaspoons minced garlic, or 1 teaspoon garlic powder
1 tablespoon pure olive oil, or coconut oil, or melted lard of choice, or melted butter of choice, palm oil
Sea salt and fresh ground black pepper, to taste
1 pound ground meat, such as beef, bison, turkey, lamb, red deer, or elk
15 ounces (2 cups) tomato sauce (page 21)
1/4 cup GF ketchup (page 21)
1/2 teaspoon ground cumin
1/4 teaspoon coriander
2 teaspoons parsley flakes
1 teaspoon paprika (optional)
4 GF burger buns (page 21), split and toasted
- Clean and dice onion, roasted red pepper, and celery; mince garlic; set aside.
- Place large cast iron skillet over medium-high heat; add oil, then add onion, bell pepper, celery, and garlic; season to taste with sea salt and black pepper; cook until vegetables are soft, 5 – 7 minutes; stir frequently.
- Add ground meat; break up meat; cook until meat it is no longer pink, 6 – 8 minutes.
- Stir in tomato sauce, GF ketchup, cumin, coriander, parsley flakes, and paprika; simmer until thick, 6 – 8 minutes; stir occasionally.
- Taste; season further with sea salt and fresh ground black pepper, if desired.
Spoon mixture onto GF buns; serve immediately.
To freeze: allow mixture to cool; scoop into plastic freezer bag; lay flat in freezer; store frozen up to 3 months.
Preheat: Medium High
Prep Time: 20 min
Cooking Time: 20 min