French Onion Joes Recipe with Ground Beef - These Old Cookbooks (2024)

FAQs

Can you cook onions with ground beef? ›

In general, we call for 1 pound of ground beef to make 6 sandwiches in our sloppy joes recipes. That works out to 3 ounces of ground beef per sandwich. Depending on the size of your bun and how meaty you like your sandwich, you can increase or decrease that amount an ounce or two either way.

Some other names for sloppy joes include: barbecues, dynamites, gulash, sloppy janes, slushburgers, steamers, wimpies, and yum yums. What do you call sloppy joes where you live? Just like the many names for sloppy joes, you'll also find all sorts of variations on the recipe.

Some attribute the original Sloppy Joe to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich's official name.

An appetizer of raw, lean ground beef served on bread (especially rye co*cktail bread) with sliced onions, salt and pepper. Also known as "tiger meat," "steak tartare," or simply "raw beef and onions," the sandwiches have traditionally been served at holiday parties and other festive gatherings in the Milwaukee area.

Once your onions start to brown (not caramelize, but brown), cook for another minute or two and then add the beef. Actually, once it starts to brown, add some spices, seasoning, and garlic, and then cook that into the onions for a minute or two.

My mom always made sloppy joes with sauce from a can. Remember that stuff? If you use that, you have to try this easy homemade version that is so much tastier! This recipe uses 2 lbs of ground beef and serves about 8 people.

Try serving your sloppy joes with their own toppings such as slaw, melty cheese, grilled pineapple, or Hatch green chile. Even just adding a pickle gives extra flavor and crunch, transforming it from a bland sandwich into something great, like the recipe below!

What is the sloppy joe sauce made of? It's made with ketchup, brown sugar, tomato paste, Worcestershire, chili powder, garlic, dry mustard, and a little Tobasco (if you want). That sauce coats the ground beef, onion, and bell pepper to make the filling.

Several variations of the sloppy joe exist in North America. In Quebec, Canada, sandwiches of stewed ground beef such as pain à la viande and pain fourré gumbo are usually served on hot dog buns.

What's the difference between a sloppy joe and a sloppy Jane? ›

If you're aiming to eat a lower-fat diet, then consider fixing yourself a sloppy jane. This variant on the sloppy joe swaps out regular ground beef for leaner beef. It also places a higher focus on vegetables and other low-calorie ingredients.

Loose meat sandwiches are nothing new.

Cooking ground beef with sauces, vegetables and seasonings is done in one way or the other all across the world. Who knew that the Amish and others living in Pennsylvania had their own version of a sloppy joe: wimpies.

A sloppy joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings served on a hamburger bun. The dish originated in the United States during the early 20th century.

At Sloppy Joe's, tipping is a tradition. A good tip gets a ring of the bell dangling on a long rope above the bar.

A “ sloppy Joe “ is basically hamburger made with seasoning and tomato sauce. Yes. It's very messy, but tastes so good.

Don't overcook the meat, when it starts browning on both sides, then remove them from the pan and set them aside. Use the same pan and add the onion and season with a pinch of salt. Stir, and cook until tender. Season with soy sauce and add the cooked beef.

The onions will help add flavor to the beef and the beef fat will fry the onions, this is why it's important to smash them together during the process of making them.

It depends on the goal. I often do beef first, remove a bit of liquid/fat, and then add in onions and keep cooking. This works if you let only some of the beef get browned (don't stir), and then are ok with the onions cooking down only lightly (until translucent) but aren't looking for much more.