Sloppy Joes - A classic, made Bariatric Friendly!!
In almost all recipes we are instructed to brown the ground beef before adding sauce ingredients, but this creates dry hard and pebbly meat that is often problematic as a bariatric texture. This recipe is different.
My new fave secret technique, inspired by a Cooks Illustrated discussion, is to create the sauce and then add the raw ground sirloin. The raw beef melts into the warm sauce and in minutes simmers to a fine, soft and tender, almost velvety texture that is perfect for bariatric eating.
This is a game changer for those who have had bariatric surgery and have texture issues!
HOWEVER, somewhere Bobby Flay is crying. Lol.
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon kosher or sea salt
- 2 teaspoons chili powder
- 2 tablespoons Truvia Brown Sugar replacer, or 4 tablespoons Splenda
- 1 tablespoon Worcestershire sauce
- 1 cup tomato sauce
- 1/2 cup Heinz Reduced Sugar ketchup (tastes great, it's all we use in the house!)
- 1/2 teaspoon Tabasco sauce
- 1 to 1 1/4 pound ground sirloin - use lean meat so your dish will not have an oil slick
- Heat the oil in a large deep skillet over medium high heat and sauté the onion and garlic with the salt until softened, 3 to 4 minutes.
- Stir in the chili powder, Truvia, Worcestershire, tomato puree, ketchup,Tabasco and 1/2 cup water.
- This next step is unconventional as we are all used to browning ground beef. Instead add the raw ground sirloin to the sauce and slowly break up the meat with a wooden spoon so it melts into your sauce while it comes to a simmer, creating a fine velvety texture. Its this wonder texture that is the key to this being a fantastic bariatric friendly meal!
- Gently simmer, stirring occasionally until slightly thicker than ketchup, 10 to 12 minutes.
- Spoon into lettuce cups or on hamburger buns for your family and top with Mt. Olive Sugar Free 'Bread & Butter' Pickle Chips.
I love this recipe! So will you and your family.