Sloppy Joe

In a previous life a long time ago, a friend gave me a cookbook titled, I think, With a Jug of Wine. The book is long since lost in down-sizing, and the only thing I saved is the recipe for Sloppy Joe. Okay, it isn’t called Sloppy Joe in the book. It’s called wine casserole. But the first time I made it, I thought, “This is Sloppy Joe.”

There are several theories about the origin of that sandwich, generally considered cheap restaurant or lunch counter fare. Some say it began with the loose meat sandwiches of the 1930s, thought to be a Maid-Rite invention, but another story is that the sandwich was developed in Sioux City, Iowa, by a cook named Joe. There’s even a suggestion the sandwich came from Cuba. In the 1940s, you could buy a Sloppy Joe sandwich for a dime, and in the 1960s big companies began to produce prepared ingredients. Remember canned Manwich?

I don’t care about the origin, but with cool weather approaching, I’m ready for a Sloppy Joe. It’s not real popular in my house, so I think I’ll just make a batch for myself. It’s something my kids grew up eating. Sometimes I’d serve it on toasted hamburger buns, but other times I’d just serve a bowl of it, like stew.

When my oldest daughter, then married a few years, called from Austin one night for the recipe, I sent it to her. She reported that Brandon, her husband, said, “It’s good, but it’s not Sloppy Joe.” Megan wrote, “I guess I’m the only one who grew up thinking red wine is an essential ingredient of Sloppy Joe.”

Note: this is a repeat. I’ve probably posted this several times, but it’s that good. And if you’re relatively knew to my posts, maybe it will be new to you. If not, maybe this will jog your memory that it’s Sloppy Joe weather. Here’s what I did:

Judy’s sloppy joe

1 lb. ground beef

1 15-oz. can of beans (any kind you want), rinsed and drained

½ c. chopped onion

½ c. diced celery

2 Tbsp. bacon drippings (If you can bring yourself to use it in this health-conscious age, use vegetable oil, but the bacon flavor really makes a difference; I keep a small jar of bacon drippings in my fridge.)

¼ c. ketchup

1½ Tbsp. Worcestershire

Dash of Tabasco

1 tsp. salt

⅛ tsp. pepper

¼ tsp. oregano

¼ c. dry red wine

1 Tbsp. A-1 sauce (If I don’t have this, omit it; I can never tell the difference.)

Cook onion and celery in bacon drippings. Add beef and brown. Add remaining ingredients and simmer 20 to 30 minutes. Serve in buns (there’s that loose meat connection) or in bowls. Good accompanied by chips and/or a green salad.