The day I created my Paleo English Muffins was the day I knew I wanted to make sloppy Joes, only Paleo-ized! Because, let’s face it—while a hamburger without a bun is fine, a Sloppy Joe without a bun is just a pile of saucy meat: tasty, but far from memorable. So, if it has been years since your last real Sloppy Joe, I suggest making a batch of English muffins and hoppin’ to it! You can thank me later.
1 TBSP coconut oil
1 small yellow onion, diced
1 large red bell pepper, diced
1 clove garlic, minced
1½ pounds ground beef
2 TBSP honey
1 tsp sea salt
Freshly ground black pepper to taste
1 tsp granulated garlic
1 tsp granulated onion
1 tsp Italian seasoning
1 tsp dry mustard
1 TBSP red wine vinegar
1 TBSP Worcestershire sauce
1 can (15-ounce) tomato sauce
2 TBSP tomato paste
Serves 4
Prep Day:
In a large skillet over medium heat, heat the coconut oil.
Add the onion, and sauté for 2 minutes.
Add the bell pepper, and sauté for 1 minute.
Stir in the garlic, beef, honey, sea salt, pepper, granulated garlic, granulated onion, Italian seasoning, and dry mustard.
When the meat has mostly browned but isn’t quite cooked through, reduce the heat to low.
Add the red wine vinegar and Worcestershire sauce, and stir to combine.
Add the tomato sauce and tomato paste, and stir well. Cook until heated through, about 6 minutes, stirring occasionally.
Remove the skillet from the heat. Let the mixture cool for 15 minutes.
Transfer the mixture to a freezer container, and let cool completely in the refrigerator. Cover and freeze until needed.
Serving Day:
Thaw the filling in the refrigerator overnight.
When ready to cook, reheat the filling in a large saucepan over medium-low heat, stirring occasionally.
Serve the filling in a bowl or as a sandwich with a toasted Paleo English Muffin (see here).
