1 pound ground beef
1/2 cup finely chopped celery
1/2 cup diced red bell pepper
1 cup diced red onion
1/2 cup water
1-2 tablespoons flour (optional, just used as a thickener)
1 tablespoon canola oil (for sautéing)
Larder Meat Co. Sloppy Joe Sauce
1 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon worcestershire
1/4 teaspoon liquid smoke
1 packet Larder Meat Co. Smoked Sloppy Joe Seasoning (or add the following: 1 teaspoon dry mustard, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt)
- Brown the beef in a heavy skillet over medium-high heat.
- Pour off fat, remove beef from skillet and set aside.
- Add some of the canola oil to the pan and lightly sauté red bell pepper and red onion until the onion caramelizes slightly. Try to scrape up any browned beef remains (these tasty bits leftover from growing the meat are called “fond”) and mix this into the vegetables.
- Add the beef back to the skillet with the bell pepper and onion.
- In a small bowl, mix together the Sloppy Joe Sauce ingredients. Whisk together to combine and add the Larder Meat Co. Sloppy Joe Sauce to the skillet with the beef.
- Simmer on low for about 20 minutes to allow the flavors to marry.
- Sprinkle flour over mixture and stir to mix well. If mixture is not thick enough to your liking, add a bit more flour until it is. If it thickens too much, add water to thin. Just remember you’ll want this to remain - mostly - in your roll.
- Serve on brioche rolls or with Kings Hawaiian rolls like Grandma!