Sloppy Joes with Mushrooms & Spinach

Sloppy Joes 001aWe have savoury mince on toast – the Americans have sloppy joes.

This American classic like our savoury mince has many variations but usually consists of mince or ground beef as the Americas call it with onions, tomatoes and other seasonings and is served on
hamburger buns.

In this variation I have add cooked spinach and mushrooms and served on smaller dinner rolls as I find hamburger buns so big – but it’s up to you which buns you choose – for an extra health kick I have also used wholemeal rather than white rolls.

Sloppy Joe with Mushrooms & Spinach

For a bit of a spicy kick add some Orcona Chipotle Flake or dried red
pepper flakes.

Need to extend the recipe to feed more people? Add a can of beans with the spinach.

Serves 4

olive oil
500g lean beef mince
1 large (about 200g) onion, diced
1 medium (about 150g) red capsicum, diced
200g mushrooms, diced
440g can diced tomatoes
1 cup beef stock
2 tbsp tomato paste
2 tbsp red or white wine vinegar
1 tbsp brown sugar
1 tbsp Dijon mustard
1 cup (180-200g) cooked or frozen spinach, well squeezed to remove excess moisture, chopped
salt and freshly ground pepper, to taste
4 wholemeal dinner rolls or buns or your choice

1              Heat a large frying pan over a medium heat, add a little olive oil to just cover the base then add mince and cook, breaking up and stirring, until well browned.
2              Add onion, capsicum and mushrooms, cover and cook for 5 minutes longer or until vegetables start to soften.
3              Stir in tomatoes, stock, tomato paste, vinegar, sugar and mustard and bring to simmering, simmer, stirring frequently, for 30 minutes or until mixture reduces and thickens – you should have a lovely thick rich sauce.
4              Stir in spinach, season to taste with salt and pepper and cook for 5 minutes longer, to heat through and evaporate any moisture from the spinach.
5              Split rolls, top bottom half each roll with mince mixture, then top with remaining roll half. Serve immediately.

 Serving suggestions: Accompany with a salad of mixed leaves. Also delicious served over baked potatoes or of course, the Kiwi way on toast.

Happy cooking and eating.

Recipe by Rachel Blackmore

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