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I’m sure that by now many of you know that I’ve been blessed with a household of some of the pickiest eaters on the planet. When I loaded these sloppy joes with four different mushroom varieties, it created a mushroom flavor that none of my kids dared to sample. Enter my surrogate kids, who are delighted to eat my leftovers any time! Thanks Rachel, Rosie, and Tehila for being my taste-testing guinea pigs and for your unconditional stamp of approval.
2 tablespoons oil
2 pounds (910 grams) ground beef
8 ounces (225 grams) whole baby bella mushrooms
8 ounces (225 grams) button mushrooms, sliced
4 ounces (110 grams) shiitake mushrooms, sliced
3 and 1/2 ounces (100 grams) beech mushrooms, removed from stem
1/2 cup teriyaki sauce
6 cubes Gefen Frozen Sautéed Onions
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 tablespoons mushroom soup mix
1 and 1/2 tablespoons brown sugar
1 tablespoon Tuscanini Red Wine Vinegar
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cold water
3 tablespoons cornstarch
Heat oil in a large sauté pan. Place the ground beef in the pan and cook over medium heat, breaking up and stirring the meat with a wooden spoon while it browns. Once fully cooked and crumbly, transfer the meat to your slow cooker.
Add the mushrooms, teriyaki sauce, sautéed onions, garlic, soup mix, brown sugar, vinegar, sesame oil, salt, and pepper. Stir until combined. Cook on low for four to five hours until soft, stirring several times throughout.
About an hour before serving, make a cornstarch slurry by combining the cold water and cornstarch and mixing it until smooth. Stir it into the meat mixture and cook for an additional hour, or until slightly thickened. Serve over rice.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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