I don’t know about you,
but I loved Sloppy Joes as a kid. It was
one of my favorite meals that my mom would make. She would make up a big batch of it and serve
it on brown butter toasted buns.
Yum!
I’ve been craving this
lately and told my husband that I would recreate the recipe my mom used to make
for me. We both agreed this is the best
Sloppy Joes we’ve ever had. We’re still
talking about how good it was and wishing we had more of it. This is going to become a routine staple in
our home.
My husband named this a
Sloppy “Rose” because of the way I plated it in the lettuce, like the lettuce
was blooming out. I loved it as a
lettuce wrap, but of course you could eat it on the typical bun too. It would be so delicious on a gluten free
brown butter toasted bun or in a tortilla too.
I hope you enjoy it as
much as we do.
Sloppy “Rose” Lettuce Wraps - The Best Sloppy Joes Ever
(Gluten Free, Grain Free + Refined Sugar Free with Vegan-Option)
Equipment:
Cutting Board, Large Sauté Pan
·
3 tablespoons
fat of choice, divided – pasture butter, ghee or coconut oil
·
1 yellow
onion, diced
·
2 cups
mushrooms, sliced
·
3 carrots,
peeled and diced
·
3 garlic
cloves, minced or grated
·
1 pound
grass-fed ground beef (See Resources)
·
¼ cup bone broth, veggie broth or filtered water
·
2 teaspoons
organic Dijon mustard
·
2 tablespoons
coconut palm sugar or organic maple syrup grade B
·
Organic
Romaine or Red Leaf lettuce leaves
1.
Wash and prep
produce – dice onion, slice mushrooms, peel and dice carrots, and mince/grate
garlic. Wash lettuce – set aside.
2.
Over medium
heat, melt 2 tablespoons fat of choice.
Add onion, mushrooms, carrots and garlic – stir occasionally until
onions and mushrooms start to caramelize/brown, about 10-15 minutes.
3.
Add remaining
tablespoon of fat, ground beef and broth or water. Stir, breaking up meat, until meat is
browned, about 3-4 minutes.
4.
Add tomato
paste, chili powder, mustard, coconut sugar, coconut aminos and sea salt. Stir to incorporate and let simmer on
medium-low heat for about 5 minutes.
5.
Add chopped
pickles and stir to incorporate.
6.
Serve hot in
lettuce wraps.
Yield: 4-6
servings
Serving Suggestions: If you don’t want to use lettuce wraps, serve on
toasted gluten free buns, rolls or biscuits.
For added yumminess, cut gluten free bun in half, place ½ to 1
tablespoon of pasture butter or ghee on inside of bun halves, place under
broiler to brown – don’t take your eye off of it or it could burn quickly.
Tip:
This is even better the next day after everything has had time to marry. The flavor is incredible.
Storage: Store
in the refrigerator. For best results,
eat within 3 days.
