Dressed up Sloppy Joes (or what we will eat Sunday, from Our Best Bites)

Dressed-Up Sloppy Joes  From Our Best Bites...we are trying it Sunday

1 lb. lean ground beef

Seasoning salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. + 1 tsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

3 Tbsp. tomato paste

1/3-1/2 c. water to reach desired consistency

Freshly ground black pepper to taste
6 hamburger buns (to make your own, click here for the recipe)


Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Cheeseburger Soup

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded (or chopped up, whatever) carrots
3/4 c. chopped celery
1 tea. each dried basil and parsley flakes
4 T butter, divided
3 c. chicken broth (I just use water and chicken bouillon cubes)
4 c. diced peeled potatoes (if the family is lucky...usually I don't peel them)
1/4 c. flour
1/2 lb. American cheese, cubed (though I usually just buy the not wrapped kind in the sandwich aisle and layer them on top of the soup when needed)
1 1/2 c. milk
3/4 tea. salt
1/2 tea. pepper
1/4 c. sour cream

In a big pot, brown beef, drain and set aside. In the same pan, saute' onions, carrots, celery, basil, and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, until potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir about two minutes or so, making a roux. Add to soup; bring to boil. Cook and stir 2 minutes . Reduce heat to low. Add cheese, milk, and salt and pepper. Cook and stir until cheese melts (do not boil). Remove from heat; blend in sour cream.