Tuesday, July 20, 2010

Beefy, sloppy, goooooood



If you are on a diet, I strongly suggest you do not read on. Go to your favourites and find a different site. Don't think about juicy, tasty food. Or better yet, turn off your computer. It's for your own good. Now, for the rest of us that have noticed eating home made food, which is not always low in fat, carbs, or whatever the latest trend might be, is oddly enough healthier and lower in calories, chemicals, and sweat due to teenage "cooks" preparing our take out... drool on, um, I mean, stay with me.



Hi! I'm glad you're still here. Since I am about to share with you this yummy in your tummy, super fast, husband pleasing meaty sandwich you're sure to make again and again.





For an added bonus, I've got a beer pairing tip: Rickard's Dark ale is rich, satisfying and perfect with zippy beef and onions. I've only recently discovered the vast world, or dare I say culture, of beer pairing. Until now I left that to wine and somewhat sophisticated dinners. I have news! Beer is not just a drinkers brew, for unruly college students or folks living a few miles outside of the nearest town. It's all grown up, just like you and me.





Caramelized Onion and Beef Sloppy Sandwich
Inspired by Ree Drummond

2 medium white onions
1 tbsp brown sugar
hot sauce, to taste
1 1/2 pounds lean ground beef
fresh ground pepper
salt, to taste
1/2 tbsp thyme
1/2 cup Worcestershire sauce
4 whole sausage buns
mozzarella cheese
butter

Peel, halve and slice onions. Heat a saute pan to medium-high heat, add about 2 tbsp butter, then onions, brown sugar and a few splashes of hot sauce. Cook onions are soft, about 5 - 7 minutes.
Remove onions, and set aside.
Season ground beef with salt, pepper and thyme.
Add 2 tbsp butter to saute pan from which onions were removed. Heat until lightly browned, then cook beef in the butter until about half done. Don't stir much, the more you stir, the tougher the meat gets. At the half way point, add Worcestershire sauce and about 5 splashes of hot sauce. Cook until evenly browned throughout.
Add onions and yet another 2 tbsp butter to the pan, stir to combine. Remove from heat.
Turn the oven to broil.
Butter halved sausage buns and lay flat on a cookie sheet.
Broil until toasted, about 2 - 4 minutes. Watch carefully to avoid burning.
Remove from oven and divide meat and onions between the buns. Top with slices of mozzarella.
Return to oven. Heat until cheese is melted, about 3 minutes. Remove from oven, close sandwiches and enjoy!


2 comments:

BDrost said...

I bet this would be fantastic with left over pot roast as well... Yum.

Moni said...

Probably even better!