Based on a Recipe by Guy Fieri
I like sloppy joes served over potatoes. They hold up better to the moisture than buns do. Serve the sloppy joe mixture on anything you prefer. Rice is also a great option.
- 1/4 cup canola oil
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded, deveined and diced
- 1 red onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 1/2 package of extra firm tofu, cut into 1/2 in cubes
- 1/4 cup sliced mushrooms
- 2 tablespoons minced garlic
- 1/4 cup red wine
- 1/4 cup red wine vinegar
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 6-ounce can tomato paste
- 1 1/2 cups tomato sauce
- 2 tablespoons packed brown sugar
- 1/4 cup Worcestershire sauce
- Kosher salt and freshly ground pepper
- 3 large or 6 small russet potatoes
- 1Tbsp butter
- 4Tbsp sour cream
- In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes.
- Add the beef and pork; cook thoroughly, breaking up the meat as it browns.
- Add the Tofu and sliced mushrooms
- Add the garlic.
- Depending on the amount of residual grease, you may need to drain some of the fat from the pan (if you used meat).
- Deglaze with the red wine, then stir in the remaining sloppy joe ingredients
- Reduce the heat and simmer for 20 to 30 minutes.
- If the sauce gets too thick as it simmers, add up to 1 cup water to adjust the consistency.
- While sloppy joe mixture is simmering, cut potatoes into 1" pieces, boil for 20 minutes, and until a fork easily penetrates the potato
- Drain water from pot, or pour into a colander and return potatoes to pot
- Add butter and sour cream to potatoes, and mix with a potato masher
- You can also just serve over sliced or baked potatoes, or mashed without the dairy, rice, or the more traditional buns or bread as well