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I've been craving these for a very long time from the delicious American kitchen. Since there is no place to eat these Sloppy Joes I decided to look for the receipt and make them by myself and if it worked well I would share it with you as usual. 

What and Why they are called Sloppy Joes?
Sloppy Joes are a combination of ground beef, onions, tomato sauce or ketchup, and seasonings on a hamburger bun.

Early 20th-century American cookbooks offer plenty of sloppy joe type recipes, though they go by different titles: Toasted Deviled Hamburgers, Chopped Meat Sandwiches Hamburg a la Creole, Beef Mironton, and Minced Beef Spanish Style.

Marilyn Brown, Director of the Consumer Test Kitchen at H.J. Heinz in Pittsburgh, says their research at the Carnegie Library suggests that the sloppy joe's origins lie with the "loose meat sandwiches" sold in Sioux City, Iowa in the 1930's and were the creation of a cook named Joe.

References to sloppy joes as sandwiches begin by the 1940s. One example is a 1944 Coshocton Tribune ad under the heading "Good Things to Eat" says "Sloppy Joes' – 10c – Originated in Cuba – You'll ask for more – The Hamburg Shop" and elsewhere on the same page, "Hap is introducing that new sandwich at The Hamburg Shop – Sloppy Joes – 10c."

The term sloppy joe's had an earlier definition of any cheap restaurant or lunch counter serving cheap food quickly or of a type of casual clothing.

Food companies began producing packaged sloppy joe sauce, such as Manwich, by the 1960s.


1 pound ground beef
1 small onion, finely chopped
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon ground mustard
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
8 Sandwich buns, split
US Customary - Metric
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In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.

Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally. Serve in buns.

Source 1, 2

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