Beef and Mushroom Sloppy Joes 4.000

Goran Kosanovic for The Washington Post

Nourish Apr 13, 2017

Using lean beef mixed with sauteed chopped mushrooms, and sweetening the sauce with molasses instead of refined sugar, makes for sloppy Joes that are good for you without sacrificing any of the fun or flavor.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 12 ounces lean ground beef (90 percent lean or higher)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, stemmed, seeded and diced
  • 3 cloves garlic, minced
  • 8 ounces sliced white button mushrooms, stemmed, cleaned and finely chopped
  • One 15-ounce can no-salt-added tomato sauce
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons molasses
  • 1 tablespoon chili powder
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon powdered mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole-wheat hamburger buns


Brown the beef in a very large skillet over medium-high heat, breaking it up with a spoon as it cooks, for 3 to 4 minutes. Use a slotted spoon to transfer the meat to a plate.

Add the oil to the pan (medium-high heat); once the oil shimmers, stir in the onion and red bell pepper; cook for 5 or 6 minutes, stirring occasionally, until the onions have picked up a little color and the red bell pepper has softened. Stir in the garlic; cook for 1 minute, then add the mushrooms and cook for about 5 minutes, stirring once or twice, or until they release their moisture and begin to brown.

Reduce the heat to medium. Return the beef to the skillet, then stir in the tomato sauce, tomato paste, molasses, chili powder, vinegar, powdered mustard, salt and black pepper, until well blended. Cook for 5 to 10 minutes, until the mixture thickens and most of its liquid has evaporated.

To serve, pile about 3/4 cup of the mixture onto each split hamburger bun. Serve warm.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Carol Cannizarro.

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