Carnahan’s Sloppy Joes

Submitted by: Jean Carnahan, Former Missouri First Lady and the state’s first female U.S. Senator (St. Louis, MO)

Learn more about Jean and her food adventures here.

My Comfort Story:

I've cooked up lots of Sloppy Joes for scout and church events, as well as family meals. But this is the best I've ever found. When doing a cooking demonstration on St. Louis television, this is the dish I demonstrated. Sloppy Joes are perfect for sliders served with shredded cheese and pickles. Use as a dip with sturdy crackers or chips, or as a topping for a taco salad. Experiment with adding shredded carrots or chopped green pepper. This classic comfort food recipe is flexible, quick and easy, using ingredients most cooks have on hand. Cooked mixture can be frozen and also multiplied.

Sloppy Joes

Ingredients 

• 1 to 1-1/4 lb. ground beef

• 2 -3 stalks celery, chopped

• 1 small onion, chopped

• 1 clove garlic, minced

• 1 (8 ounce) cans tomato sauce

• ¼ cup ketchup

• ¼ cup barbecue sauce (I use Sweet Baby Ray's original)

• 1 Tbs. firmly packed brown sugar

• 1 tsp. dry mustard

• salt and pepper

• 1 Tbs. Worcestershire sauce

• 1 Tbs. vinegar

Instructions:

In a large skillet, brown the beef, onions, celery, and garlic. Drain off the fat. Return to skillet. Add remaining ingredients and simmer, covered, 15-20 minutes, stirring occasionally--though I recently discovered it's a better consistency when I leave it uncovered.

Serve on soft hamburger rolls or sliders. Top with grated cheddar cheese, if desired, and pickles.