They're a leaner, cleaner, less tomato-ish version of the old school Sloppy Joe. Served on freshly baked buns with a squirt of mustard, a couple of pickles, and a handful of potato chips--it's the perfect summer time meal.
See for yourself what it's all about...
3-1/2 pounds lean ground beef
1 large onion, chopped
1/2 cup celery finely sliced into “moons”
1 cup ketchup
1 teaspoon chili powder
1 teaspoon yellow mustard
1 teaspoon seasoned salt
2 cups beef broth or stock
Soft, fresh hamburger rolls
Dill pickle slices & mustard-for toppings
In a skillet, brown ground beef; drain well.
Place browned, drained beef into CROCK POT.
Add: onion, celery, ketchup, chili powder, mustard, salt and broth.
Stir well.
Cover & cook on LOW for 8~12 hours. Serve or cover and refrigerate until the next day. (Freeze, once it's cooled, for up to 2 months.)
