Hello, hi, welcome to My Midwest Table! Thanks for stopping by my brand-new site. If you found me from my old site, With Love from South Dakota, I’m so glad you decided to hop over here and join the fun. If you’re a new reader, I’m thrilled you’re here. I love new friends!
With a new site comes new ways of doing things, and I am taking my time in this transition. I want to do it right, yet have fun doing it. They’ll be some improvements (and probably headaches to be had by me) along the way. But I can’t wait to see where it leads. Yeah for new adventures!
Let’s talk about Sloppy Joes for a minute. Wait. What do you call them?
I grew up calling them Yum Yums, and I was raised in south-central Nebraska. I’ve heard them referred to as Taverns, at least in northeast Nebraska where Nathan’s from. Here in eastern South Dakota, people call them Barbeques. Huh?
Friends, this is what Google was made for. To solve the what-do-I-call-this-loosemeat-sandwich-? dilemma. I found an interesting and local-to-me article.
Steamers? Wimpies? Yip Yips? SLUSHBURGERS? Now, my mind is spinning. What is with all these names?
It’s evident the region where you live totally influences what you call these beefy sandwiches regardless if they’re bathed in tomato sauce or left sauce-less.
For simplicity’s sake, I will be referring to the sandwich in the photo above as a Sloppy Joe from here on out. I feel like sloppy joe is a pretty universal name. I mean, if Adam Sandler sings about them using that name, then that’s what they are. Right? Totally.
Sloppy joes. I love them, and my family loves them. Ground beef, onions, and green pepper simmered in tomato sauce and spices and served on a bun. There’s nothing fancy about them, and that’s what makes them sloppy joes.
Sloppy joes appear frequently in my menu rotation. Here’s why. When we pick up the boys from daycare at the end of the day, they are starving. They are ravenous. They need food, stat. They’re, like, hangry. You know, hungry + angry. Don’t worry, they get fed there—and quite well, might I add—but I think with all of the learning about the planets, painting with sponges, and playing with friends, they burn off what seems like their weight in calories daily. Oh to be a kid again.
Oh yeah, here’s the why sloppy joes appear frequently in my menu rotation. The saucy meat reheats so well that I often make it the night before I serve it. As soon as we get home, I can easily reheat the meaty sandwich filling. In the time it takes to get the boys washed up and the table set, dinner is ready. (Superman who?)
If you’ve never made homemade sloppy joes, have no fear. This is my go-to, I’ll-never-make-sloppy-joes-with-canned-sauce-ever-again (I love to hy-phen-ate!) recipe. There is a perfect balance of beef to sauce. The onion and green pepper complement the beef and don’t take over. The tomato sauce is garlicky, smoky and flavorful.
I like to serve sloppy joes on slider buns. They’re the perfect size for my two little guys. For those watching portion size (because you know we all can’t have the metabolism of a 2-year-old or 4-year-old) they’re the perfect size, too. I also think they’re the perfect size for tailgating when munchies and other game-time foods abound. All around, perfect.
Even if you call these sloppy joes by the name of taverns or yum yums or slushburgers (please, no.), I bet you’ll also call them delicious.
Adapted from Better Homes and Gardens