Cook's Country Reduced-Fat Sloppy Joes
|2 teaspoons||vegetable oil|
| 6 ounces||white mushrooms, sliced thin|
| 1 small||onion, minced|
| 1-1/4 teaspoons||chili powder|
| 1 (8-ounce) can||tomato sauce|
| 1/4 cup||ketchup|
| 1 tablespoon||Worcestershire sauce|
| 1 teaspoon||brown sugar|
| 1/4 cup||water|
| 1 teaspoon||cider vinegar|
| 10 ounces||93 percent lean ground beef |
| Salt and pepper|
| 4|| hamburger buns|
Note: If the mixture becomes too dry during cooking, add water a tablespoon at a time to reach the desired consistency.
1. PROCESS MUSHROOMS: Heat 1 teaspoon oil over medium-high heat in large nonstick skillet until shimmering. Add mushrooms and cook until browned, about 5 minutes. Transfer to food processor and pulse until mushrooms are finely ground.
2. MAKE SAUCE: Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion and processed mushrooms, covered, stirring occasionally, until tender, 8 to 12 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Add tomato sauce, ketchup, Worcestershire, sugar, water, and vinegar. Simmer over medium-low heat until vegetables are completely tender and sauce is slightly thickened, about 15 minutes.
3. SIMMER BEEF: Add beef and simmer, breaking up meat with wooden spoon, until no longer pink, about 5 minutes more. Season with salt and pepper. Divide mixture among buns. Serve.