Mushy Joes

Early last Fall, I finally gave in to one of the America’s Test Kitchen promotional emails and ordered a free trial copy of Cook’s Country magazine. We didn’t end up subscribing to it because we chose to go with the slightly less country-sounding Cook’s Illustrated.

There is one recipe in particular in this particular copy of Cook’s Country (October/November, 2009) that has become a Kitchen Post favorite. It is especially a Mrs Kitchen Post favorite.

Reduced-Fat Sloppy Joes

Or, as I like to call them Mushy Joes

The good people at America’s Test Kitchen were able to reduce the calorie count of a traditional sloppy joe (570 calories) all the way down to 300 calories per Joe. How? Largely by replacing some of the meat with… wait for it… mushrooms!

First off, saute the mushrooms for about 5 minutes in a little bit of vegetable oil.

Then, dump them into your food processor.

Pulse them until they appear crumbled.

Mix the mushroom crumble with some onions and a sauce mixture and simmer.

Finally, add the beef.

And continue cooking until the beef is brown.

Mushy Joe!

Reduced-Fat Sloppy Joes (adapted from Cook’s Country)
serves 4 to 5

2 teaspoons vegetable oil
8-oz pkg of sliced mushrooms
1 small onion, minced
1 1/2 tsp chili powder
8 oz can tomato sauce
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tsp brown sugar
1/4 cup water
1 tsp cider vinegar
12 oz lean ground beef
Salt & Pepper
hamburger buns

Steps:

  • Heat 1 tsp oil over med high heat in large nonstick skillet
  • Add mushrooms and cook until browned, about 5 min
  • Transfer to food processor and pulse until mushrooms are crumbled
  • Heat remaining oil in an empty skillet (one with a cover available)
  • Cook onion and crumbled mushrooms, covered, stirring occasionally, about 8-12 minutes
  • Stir in chili powder and cook for another 30 seconds
  • Add tomato sauce, ketchup, Worcestershire, sugar, water and vinegar
  • Simmer over med low heat until vegetables are completely tender and sauce is somewhat thick. 10-15 minutes
  • Add the beef and simmer until the beef is no longer pink, about 5 minutes
  • Season with salt and pepper to taste
  • Divide among buns and serve!
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