Tuesday, 2 October 2012

Joe le Sloppé!

Bonsoir! And bienvenue to another post of le fine gourmet solo! I have been wondering what I could make myself for my lunches this week and I was tired of chicken. One meat I haven't had in a while is le beef haché! The very ingredient that is used in the world's finest, most exquisite dishes such as le hambourgeois, le paté chinois, le pain de viande and the best one that I will prepare especially for you tonight: Joe le Sloppé!

La mademoiselle knows what she's talking about!

I can't remember the last time I had this delicious dish, but I know that it was at a time when I was still living with my maman et papa. So it has been years. I love that dish because of it's simplicity and because it is a culinary classique! Accompanied with a side of le cornichon and les croustilles you have a wonderful meal fit for the king Louis Quatorze himself!

To make this wonderful recipe you need only but a few ingrédients! Cooking them takes but a few minutes and it is easy to quickly assemble into a great meal. Here's how to do it like a real chef culinaire!

Ingrédients (serves 4):

  • 1 lbs ground beef
  • 1/2 cup of green bell peppers finely chopped
  • 1/2 cup of onions finely chopped
  • 1/2 tsp of garlic powder
  • 1 tsp of prepared mustard
  • 3/4 cup of ketchup
  • 3 tsp of brown sugar
  • salt and pepper to taste
  • 4 Kaiser buns

  • 1 tsp of Marmite (I had Vegemite, it's Australian cousin, but it's practically the same thing.)
    or1tbs of Worcestershire sauce
  • 1 tbs of Sriracha hot sauce or Tabasco or Frank's Red Hot for a little extra zing.

Chop up your vegetables finely. In a large pan, heat up about a tablespoon of olive oil at medium heat. Throw in your vegetables and cook until the onions become transparent and the green peppers become tender.

While that's cooking, mix up the condiments and spices together in a bowl to make the sauce and whisk together until it is all well mixed.

When the vegetables are ready, add the ground beef and break it down into tiny little pieces and mix well with the vegetables.

Cook the meat until it is browned and then add the sauce and mix well until the sauce covers everything.

Add salt and pepper to taste then lower the heat and let simmer until the sauce has been well absorbed by the mixture. Then it is ready to be served, cut the Kaiser buns in half and slap some saucy sloppy meat on there and serve with either a side of salade de choux, cémeuse of course (Saint-Hubert makes the best one in my opinion), or croustilles and a cornichon and voilà!

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