Sloppy Farmer Joes

50 servings (1 sandwich)


1 sandwich provides:

  • 2 oz equiv meat/meat alternate, ¼ cup other vegetable and 2 oz equiv WGR grain.

PrimeroEdge Recipe Code: SR110010

Category: Mushrooms


Sloopy Farmer Joes

2 lb  Onions
1 lb  Sweet bell peppers (any color)
1 lb  Celery
8 lb 8 oz  Ground beef, 80% lean
2 cups  Water
1 lb 8 oz  Mushrooms, white button
¼ cup (1.75 oz)  Vegetable oil
1 qt + 1 cup (3 lb 4 oz)  Low-sodium tomato sauce
2 cups (1 lb)  Cider vinegar
1½ cups (12 oz)  Tomato paste
1 cup, packed (8 oz)  Brown sugar
½ cup (4 oz)  Worcestershire sauce
¼ cup  Garlic powder
¼ cup  Onion powder
2 Tblsp  Ground mustard seed
2 Tblsp  Ground black pepper
1 Tblsp  Kosher salt
50 each  Whole-grain buns (2 oz equiv each)

Sloppy Farmer Joes Directions

  1. Trim and peel onions. Cut into 1-inch pieces.
  2. Stem, core and seed peppers. Cut into 1-inch pieces.
  3. Trim celery and cut into 1-inch pieces.
  4. Cook beef and water in 30-gal steam kettle or tilt skillet on high heat, stirring occasionally to break up the meat, until no longer pink, 25 to 30 minutes. Drain the cooked beef. Set aside.
  5. Meanwhile, in batches, pulse the onions, peppers, celery and mushrooms in a food processor fitted with a steel blade until chopped into ¼-inch pieces, 6 to 8 pulses per batch. (Alternatively, do this step by hand).
  6. Add the chopped vegetables and oil to the kettle or tilt skillet. Cook, covered, over high heat, stirring occasionally, until soft, about 10 minutes.
  7. Reduce heat to low. Stir in tomato sauce, vinegar, tomato paste, sugar, Worcestershire sauce, garlic powder, onion powder, mustard, pepper and salt. Add the beef and stir well to combine. Cook until heated through, 10 to 20 minutes.
  8. Transfer to a large mixing bowl. Stir the mixture in standing mixer fitted with paddle attachment until crumbled and thoroughly combined, 5 to 10 minutes on low speed.
  9. Serve 3-ounce portions on buns.

Recipe notes

Source: External LinkSource: VT New School Cuisine page 172.

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