Sloppy Grokky Joes

Wednesday May 2, 2012
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Sloppy Joes have been a staple in our house for a while because it is an easy dish to make that everyone loves.  I had to make a few adjustments to our previous favorite Sloppy Joe recipe to keep it paleo.  So now I share with you my “Sloppy Grokky” version.

Note:  I used to make this recipe with 1 lb of beef, but now that we are eating more protein and the kids’ appetites are growing, I’ve found 1lb is not enough for our party of five.  The recipe, as written below, yields a double batch, but can easily be cut in half.

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Sloppy Grokky Joes

Adapted from Rachel Ray’s Super Sloppy Joes

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 8-10 servings

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 2 lb Grassfed Ground Beef
  • 1 1/2 Tbsp Montreal Steak Seasoning
  • 1 1/2 cups Sweet Onion, chopped (or one very large onion)
  • 1 1/2 cups Red Peppers, chopped (or one and half red onions)
  • 3 cloves Garlic, minced
  • 2 Tbsp Red Wine Vinegar
  • 28 oz can Tomato Sauce (make sure it contains no sugar)
  • 4 Tbsp Tomatoes Paste

Directions

Add oil to a large pot (a skillet will do if halving the recipe) and turn heat to medium high.

Add meat and Steak Seasoning to the pan, stirring until meat is browned/cooked through.

Add onions, peppers, garlic to the pan, allow to cook for ~ 5minutes.

Add remaining ingredients (vinegar, tomato sauce, paste) and stir to combine.   Allow to simmer over low heat for 10-15 minutes, stirring occasionally.

Serve warm — we no longer use buns and just eat it plain, but you could also use a lettuce wrap.

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3 Responses to Sloppy Grokky Joes

  1. 1
    Xfitdad says:

    Mmm…its a fav with us all.

  2. 2

    […] – Sloppy Grokky Joes + TOC […]

  3. 3
    Amber says:

    I tried this tonight and loved it! It was super simple to make & delish. In the future, though, I would substitute Worcestershire sauce for the vinegar. The vinegar left it a bit too tangy for my taste. I realize Worc is not strict paleo, so it may not work for everyone. Good recipe, though. Thanks!

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