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Seed and finely dice the green pepper. In a bowl, combine the Worcestershire sauce, mustard, brown sugar, and tomato sauce. Place a large skillet or dutch oven over medium/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes until cooked through and no longer pink, breaking it up with a spatula.
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Here's the list for the pounds of ground beef you need and their corresponding group size and quantity: Group size: 20 people. Needed quantity: 3 1/4 pounds ground beef. Group size: 30 people. Needed quantity: 5 pounds ground beef. Group size: 40 people. Needed quantity: 6 3/4 pounds ground beef. Group size: 50 people.
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Directions. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/3 of the beef, 1/2 cup onion, and 1 clove garlic. Season with salt and pepper. Cook until browned and crumbly, 5 to 7 minutes. Transfer to a slow cooker. Repeat twice more with remaining oil, beef, onion, garlic, salt, and pepper.
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Add the beef, and cook, using a spoon to stir and break up the meat into crumbles, until it is browned, 6 to 8 minutes. Drain the beef in a colander. Wipe out the skillet and return it to the burner. Add the olive oil and heat over medium heat. Add the onions and garlic and cook until the onions are tender, 4 minutes.
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50 meatballs = 16½ to 25 ounces = 1 to 1½ pounds ground beef. 60 meatballs = 20 to 30 ounces = 1¼ to 2 pounds ground beef. 70 meatballs = 23 to 35 ounces = 1½ to 2¼ pounds ground beef. 80 meatballs = 26 to 40 ounces = 1⅔ to 2½ pounds ground beef. These are just general guidelines to help determine how many pounds of hamburger to feed.
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Drain off any excess grease. Add the brown sugar, mustard, ketchup, tomato paste, tomato sauce, water, vinegar, and Worcestershire sauce to the beef. Mix well. Bring the mixture to a low simmer, cover, and let cook for 3 hours, stirring occasionally, until thick. If the sauce becomes too dry, add additional water.
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Let it sit on the counter for 20 to 25 minutes to tenderize. Preheat the oven to 350°F and set a rack in the middle position. Heat the butter in a large skillet over medium heat until bubbling. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, 4 to 6 minutes.
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Plan on ½ cup of sloppy joe meat filling per sandwich when served on a regular-sized hamburger bun. This is about 2½ ounces of meat per sandwich. Estimate 1½ sandwiches per person to ensure there is enough food. You can reduce this amount by about 25% if several side dishes are also served.
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Method. Sauté the carrots, onions, celery, and garlic: Heat olive oil in a large sauté pan on medium high heat. Add the minced carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery.
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Add 1/5 of the ketchup, tomato sauce and Worcestershire sauce. Stir well. Measure out 1/5 of the spices and sprinkle as evenly over the top as possible. Mix well again. Add 1/5 of the softened onions and stir it up. Allow to simmer on low for 10 - 15 minutes before serving or put in a crock pot on low.
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Add in beef and use the back of a wooden spoon to break the meat apart. Cook until the meat is almost browned all the way through. Stir in brown sugar, tomato puree, ketchup, water, and Worcestershire sauce. Simmer the mixture until the sauce has thickened, about 5-10 minutes. Season mixture with pepper.
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Add ground beef back to skillet. Combine ketchup, white vinegar, lemon juice, brown sugar, dry mustard, water, salt and pepper. Add ketchup mixture to ground beef; stir and cook for 20-25 minutes on low heat until sauce thickens. Serve meat mixture on hamburger buns, over bread, or over a baked potato.
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The answer lies in finding the perfect hamburger meat ratio for your sloppy joes. To create delicious sloppy joes for 100 people, you will need approximately 25 to 30 pounds of hamburger meat. This amount will ensure that everyone is well-fed and satisfied with hearty portions. It's important to remember that the meat will cook down, so it.
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directions. In a Large dutch oven, brown the beef, onion, peppers and celery in batches until meat is browned. Remove with a slotted spoon to a large roaster. Add the next eight ingredients. Cover and simmer 3-4 hours.
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Step 1: Brown the ground beef. Find the largest fry pan you can and brown hamburger meat in three batches. Once the first batch is about half way browned, add 1/3 of the onion, 1/3 of the celery and 1/3 of the flour. Once the meat is browned, move the mixture to a big soup pot and repeat with two more batches.
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Directions. Heat a large skillet over medium heat. Cook and stir lean ground beef in the hot skillet until some of the fat starts to render, 3 to 4 minutes. Add onion and bell pepper; continue to cook until vegetables have softened and beef is cooked through, 3 to 5 more minutes.
