Skillet Sloppy Joes with Smoky Brown Sugar Sauce

⏱ 35 min · Serves 4

Rich, tangy and just messy enough to need two napkins. This one-pan sloppy joe leans on smoked paprika and a spoonful of brown sugar for that diner-style sweet-savoury glaze, piled onto soft toasted buns.

Per serving: 610 kcal · 32.0g protein · 45.0g carbs · 33.0g fat

Ingredients

• 1 tbsp olive oil
• 500g (1 lb) ground beef, 15% fat
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp mustard powder (or 1 tbsp yellow mustard)
• 200ml (3/4 cup) tomato passata or crushed tomatoes
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp light brown sugar
• 1 tbsp cider vinegar
• 120ml (1/2 cup) beef stock or water
• Salt and black pepper
• 4 soft burger buns, split
• 2 tbsp butter, softened
• Optional: sliced dill pickles, grated sharp cheddar

Method

1. Heat the oil in a large skillet over medium-high heat. Add the beef and break it up with a spoon; cook 5-6 minutes until browned. Drain off excess fat if there's more than a tablespoon.
2. Add the onion and bell pepper with a good pinch of salt. Cook 5 minutes until softened, then stir in the garlic and cook 30 seconds.
3. Stir in the tomato paste, smoked paprika and mustard powder and fry for 1 minute until the paste darkens.
4. Add the passata, ketchup, Worcestershire, brown sugar, vinegar and stock. Stir well, scraping the pan base.
5. Simmer uncovered over medium-low heat for 12-15 minutes, stirring now and then, until thick and glossy and it mounds on a spoon. Taste and adjust salt, pepper, sugar or vinegar.
6. Meanwhile butter the cut sides of the buns and toast them face-down in a dry pan for 1-2 minutes until golden.
7. Spoon the mixture generously onto the bun bases, top with cheddar and pickles if using, cap with the lids and serve straight away.