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 and an home pizza oven after going through all the reviews on Ama top 10, as frequently going out to grab a slice of pizza was getting a little heavy on the wallet. 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.
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
- 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!