Here is a quick and easy supper/dinner for a busy weeknight.  Spicy enough for the adult palate but kid friendly.

This is one of Rachel Ray’s Thirty Minute Meals and as a bonus I’m including her Deviled Potato salad which is a perfect side.  Just make sure you have some crusty rolls and that you toast them and have plenty of napkins because sloppy isn’t just part of the title!

Super Sloppy Joes

1 Tbsp. olive oil

1 ¼ lbs. ground beef sirloin (or ground meat of your choice)

¼ c. brown sugar

2 tsp. to 1 Tbsp. steak seasoning blend, such as McCormick brand Montreal Seasoning, to taste

1 medium onion, chopped

1 small red bell pepper, chopped

1 Tbsp. Red wine vinegar (apple cider vinegar will work in a pinch)

1 Tbsp. Worcestershire sauce

2 c. tomato sauce

2 Tbsp. tomato paste

4 crusty rolls, split and toasted

Heat a large skillet over medium high heat.  Add oil, onion, red pepper and meat to the pan.  Spread the meat around the pan and being to break it up.  Combine the brown sugar and steak seasoning and add to the skillet and mix to combine. 

When the meat has browned reduce heat to medium and add vinegar and Worcestershire sauce with meat for 5 minutes.  Add tomato sauce and tomato paste to the pan. Stir to combine. Reduce heat and simmer and cook Sloppy Joe mixture 5 minutes longer.  Using a large spoon or ice cream scope pile the sloppy joe meat onto the toasted buns.  

 

Deviled Potato Salad

5 all-purpose potatoes, peeled and diced

Coarse salt

¼ onion

3 Tbsp. prepared yellow mustard

½ c. of mayonnaise, eyeball the amount (this is a Rachael Ray recipe after all!)

1 tsp. sweet paprika

1 tsp. hot cayenne pepper sauce, may omit if desired

Boil potatoes seasoned with coarse salt until tender, about 10 minutes.  Drain potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick cool them. 

In bottom of a medium mixing bowl grate ¼ onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine.  Add cooled potatoes to the bowl and stir to evenly distribute the dressing. Season potato salad with salt and pepper to taste.