Monday, February 8, 2010
My Mother-in-law's Sloppy Joes
I have been making this recipe since, well, ever since I married my husband. It not only is gluten-free, it tastes better than any packet or canned Sloppy Joe mix I've ever had. I serve them on hamburger buns made from Annalise Roberts' book "Gluten Free Baking Classics." (This is the best GF cookbook, by the way!) My mother-in-law makes it in an electric skillet, but I've made this on the stovetop or in a slow cooker.
2 lbs. lean ground beef or turkey
1/2 c. catsup
1 11.5 oz can of tomato juice (if you use a slow cooker, you might need another can)
1 tsp. dry mustard
2 tsp. white vinegar
2 tsp. Worcestershire sauce
1 tsp. salt
1 diced onion or 4 tsp. onion powder
1/4 tsp. black pepper
1/2 c. Splenda (or brown sugar or a mix of brown sugar and Splenda)
Brown the burger in the skillet with the onion. Combine the rest of the ingredients for the sauce and mix it into the mixture. QUICKIE STOVETOP VERSION: Cut juice to 1 cup, and simmer for 15-20 minutes or until it thickens up. ELECTRIC SKILLET: Use whole can of juice, and simmer for 1-2 hours. SLOWCOOKER: Use one can juice and cook on low for 2-4 hours, OR use a can and a half and cook on low for 6-8 hours.
Note for diabetics: This is a little hard to count the carbs on, I figure 10 servings at 6g of carbs using all Splenda and Heinz catsup. Catsup varies wildly on its carb counts from brand to brand. If you use brown sugar it obviously increases the carb count.