The day I created my Paleo English Muffins was the day I knew I wanted to make sloppy joes , only Paleo-ized! Because, let’s face it while ...
The day I created my Paleo English Muffins was the day I knew I wanted to make sloppy joes, only Paleo-ized! Because, let’s face it while a hamburger without a bun is fine, a Sloppy Joe without a bun is just a pile of saucy meat: tasty, but far from memorable. So, if it has been years since your last real Sloppy Joe, I suggest making a batch of English muffins and hoppin’ to it! You can thank me later.
Sloppy Joes Recipe
- 1 TBSP coconut oil
- 1 small yellow onion, diced
- 1 large red bell pepper, diced
- 1 clove garlic, minced
- 1½ pounds ground beef
- 2 TBSP honey
- 1 tsp sea salt
- Freshly ground black pepper to taste
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp Italian seasoning
- 1 tsp dry mustard
- 1 TBSP red wine vinegar
- 1 TBSP Worcestershire sauce
- 1 can (15-ounce) tomato sauce
- 2 TBSP tomato paste
Prep Day:
- In a large skillet over medium heat, heat the coconut oil.
- Add the onion, and sauté for 2 minutes.
- Add the bell pepper, and sauté for 1 minute.
- Stir in the garlic, beef, honey, sea salt, pepper, granulated garlic, granulated onion, Italian seasoning, and dry mustard.
- When the meat has mostly browned but isn’t quite cooked through, reduce the heat to low.
- Add the red wine vinegar and Worcestershire sauce, and stir to combine.
- Add the tomato sauce and tomato paste, and stir well. Cook until heated through, about 6 minutes, stirring occasionally.
- Remove the skillet from the heat. Let the mixture cool for 15 minutes.
- Transfer the mixture to a freezer container, and let cool completely in the refrigerator. Cover and freeze until needed
Serving Day:
- Thaw the filling in the refrigerator overnight.
- When ready to cook, reheat the filling in a large saucepan over medium-low heat, stirring occasionally.
- Serve the filling in a bowl or as a sandwich with a toasted Paleo English Muffin or garlic topped flank steak roulade
