wholeliving

Sloppy-Joe Sliders

With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
Everyday Food, January 2008
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 8
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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 3/4 pound ground beef sirloin
  • 1 can (14 1/2 ounces) tomato puree
  • 1/2 teaspoon mustard powder
  • 1 1/2 teaspoons dark-brown sugar
  • 1 tablespoon cider vinegar
  • 16 party-size potato rolls

Directions

  1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.

  2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.

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