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Sloppy Joes


  • 4 teaspoons vegetable oil
  • 2 medium red onions, chopped
  • 1 large red or yellow bell pepper, chopped
  • 3 large garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon fresh thyme or a pinch of dried
  • 1 1/2 pound ground round or other lean ground beef
  • 1 1/2 cup canned tomato sauce
  • 1 cup beer (such as Bass ale)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 3 tablespoons thinly sliced scallion greens
  • 4 pieces French or Italia bread or 4 seeded roos, split crosswise


In a large skillet, heat 1 tablespoon of the oil. Add the onions, bell pepper, garlic, salt, pepper and thyme. Cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 10 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil to the skillet and increase the heat to moderately high. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned in some spots and still partly rare in others, about 4 minutes. Return the vegetables to the skillet, and stir in the tomato sauce, beer, Worcestershire and hot pepper sauce and bring to a simmer. Reduce the heat to low and cook, partially covered, until the mixture has thickened slightly, about 15 minutes. Turn off the heat and stir in the scallions. Preheat the broiler. Place the bread or rolls, cut sides up, on a baking sheet and toast under the broiler about 4 inches from the heat until golden brown, about 30 seconds. Place the toast on serving plates and spoon the meat mixture on top.

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