Sloppy Joe RD

Name: Sloppy Joe RD
Cuisine: American
Ingredients: 4.5 lb Beef, Ground; 1 each Onion, Yellow Fresh; 1.75 each Pepper, Green Bell, Fresh; 1 Tbsp Garlic Powder; 3.5 cup Ketchup; 1.25 cup Water; 3 Tbsp Sugar, Brown; 1 Tbsp Chili Powder; 2 tsp Mustard, Ground Dry; 0.66 cup Sauce, Worcestershire; 3 Tbsp Paste, Tomato; 24 each Bun, Hamburger

12 steps

Ground beef with peppers and onions smothered with a zesty tomato sauce served on a bun

Updated at: Thu, 27 Jun 2024 16:19:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories424.8 kcal (21%)

Total Fat19.4 g (28%)

Carbs40.2 g (15%)

Sugars11.6 g (13%)

Protein21.1 g (42%)

Sodium763.6 mg (38%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

4.5 lbBeef Ground

1Onion Yellow

Fresh

1.75green pepper

1.75bell pepper

1 Tbspgarlic powder

3 ½ cupKetchup

1 ¼ cupwater

3 TbspSugar

Brown

1 Tbspchili powder

2 tspMustard

Ground Dry

⅔ cupSauce Worcestershire

3 TbspPaste

Tomato

24Bun

Hamburger

Instructions

Step 1

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 2

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.

Step 3

1. Add ground beef to large stockpot or saucepan or steam jacketed kettle; cook until brown and until desired internal temperature is reached. Drain well.

Step 4

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 5

2. Add onions and green peppers. Cook for a few minutes 5-7,r until vegetables begin to get soft.

Step 6

3. Add ketchup, brown sugar, dry mustard, garlic powder, water, tomato paste and Worcestershire sauce; sir to combine.

Step 7

4. Simmer for 15 minutes or until desired internal temperature is reached.

Step 8

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 9

CCP: Maintain holding 135°F or above.

Step 10

Portion #10 dip sloppy joe on each bun.

Step 11

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 12

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.