Mark’s Sloppy Joes


As a camping meal this has been a regular request for lunch. It may seem mild, so if you like it zesty add a little hot pepper to it for an added kick.


2 tablespoons vegetable oil
1 large onion, diced
1 small red pepper, trimmed, seeded, and diced
4 large garlic cloves, minced
1 teaspoon dried marjoram
2 pounds ground beef (chuck preferred)
3 8-ounce cans tomato sauce
3 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 1/2 tablespoons yellow mustard
1/2 to 3/4 cup water
Kosher salt and freshly ground black pepper
6 hamburger buns, toasted


In a large cast iron pan, heat the oil over medium-low heat, add the onions and sauté for 5 minutes.

Add the peppers and cook for 5 minutes more.

Stir in the garlic and marjoram, continue to cook for 2 minutes more.

Transfer vegetables to a bowl with a slotted spoon and reserve.

Add the meat to the pan, increase the heat to medium, and cook the meat, breaking it up with a wooded spoon, until it just loses its color (about 5 minutes).

Pour excess fat from the pan and discard.

Combine the meat and vegetables in the pan along with the tomato sauce, sugar, Worcestershire, vinegar, mustard, and 1/2 cup of the water.

Bring the mixture to a simmer, cover, and cook for 20 minutes. (If the mixture appears to be too dry add the additional water.)

Season with the salt and pepper to taste.

When ready to serve, divide the mixture evenly between the buns.

Servings: 6

Preparation time: 45 minutes

– Mark Thompson