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Wednesday, June 29, 2011

{The World's Best} Sloppy Joes

We love sloppy joes around these parts. I know you can buy a seasoning mix to add to ground beef or canned sloppy joe mix, but I'm a make-it-from-scratch kind of girl. And these make-it-from-scratch sloppy joes are so easy and soooooo yummy! I've tried and looked through several sloppy joe recipes, most call for ketchup. I decided that when there is ketchup in the sloppy joes it's just, well, too ketchupy. So I revised a recipe from my mother in law and this recipe is our go-to for a yummy and quick sloppy joe dinner.

I posted a recipe for French Bread Rolls earlier this week, and they make the perfect bun to go along with these sloppy joes. I usually have some of these rolls frozen, so I just pull them out of the freezer and wa-lah....dinner is served.


Sloppy Joes {The World’s Best}
Recipe adapted from Maureen G.

Printable Version - text only

Makes 4-6 Sloppy Joes

1 pound ground beef
1 medium yellow onion, finely diced or ¼ cup dried onion
½ teaspoon salt
¼ teaspoon black pepper, fresh ground
1 - 1 ½ tablespoons all-purpose flour
½ teaspoon Worcestershire sauce
⅔ cup water
1 (8 oz) can tomato sauce
4-6 Rolls for serving on

In a deep 12 inch non-stick skillet brown ground beef until cooked thoroughly, cook diced onion along with the beef (if using dried onions add with other ingredients after the beef is cooked). When beef is done drain excess fat if desired. Return beef to pan and sprinkle with flour. Start with one tablespoon and stir until mixed into beef. Add remaining ingredients and mix until incorporated. Simmer for about 20 minutes, stirring frequently. If it doesn’t seem as thick as you’d like add an extra ½ tablespoon of flour (sprinkle it in and mix well) and continue to simmer.

Serve on rolls. Enjoy!


  1. I also love and make those same rolls! This sloppy joe recipes looks really good. Thanks for putting the dried onion equivalent on a lot of your recipes...I have a plethura of dried onion that needs to be used, and it's always nice to know how much to sub for fresh onion.:)

  2. Hi! I am a friend of Candice Child's and also Dianna King's...Just wondering if you think it would work to use corn starch instead of flour for the Celiacs.

  3. Jeri Dawn, Thanks for your comment. I think it would work just fine to use cornstarch. I actually would probably leave it out and maybe cook it longer and it will thicken as some of the juice evaporates....but if you'd like it thicker, I'd add a cornstarch/water solution. You'll have to lee me know what you find out. :) Hope you'll like this!