Beef and Mushroom Sloppy Joes

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When we had these sloppy joes for dinner, it was probably the first sloppy joe I have eaten since elementary school.  This wasn't the ordinary sandwich from my elementary school cafeteria.  It was a grownup version that offered a beefy texture and a bit of tomato flavor with a hint of heat.  I could of gone back for sloppy seconds on this one (thank Daniel).  The sauce really stuck to the meat and had warm, comforting flavor.  I found this recipe in Cooking Light's June 2011 magazine.  I made a sweet and sour slaw and potato wedges to accompany these joes.  

Ingredients

1 tablespoon olive oil 

12 ounces ground sirloin 

2 (8-ounce) packages presliced cremini mushrooms

1 cup chopped onion 

3 garlic cloves, minced 

1/2 cup no-salt-added tomato paste

1 tablespoon minced fresh oregano

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

1 tablespoon molasses

1/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce 

4 (2-ounce) Kaiser rolls or hamburger buns, toasted 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.

1. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Notes:

• This can be made without mushrooms to get the same results.  
• The husband suggested chopping the ground beef prior to cooking to give it a finer texture.  (We do this when making tacos.)  Just run a knife through the beef like you would mince garlic.
• Slaw recipe: 3 cups of shredded cabbage and carrots, 2 tablespoons cider vinegar, 2 tablespoons sugar, 1/4 teaspoon salt, 1/4 teaspoon ground mustard, 1/4 teaspoon pepper; Combine vinegar, sugar, salt, mustard, and pepper in a small bowl; stir until sugar dissolves.  Pour over cabbage mixture and allow to marinate for at least 1 hour.  (Its best after several hours.)

Photo from: http://www.myrecipes.com/recipe/beef-mushroom-sloppy-joes-50400000112412/