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Chef John's Sloppy Joes

Reviewed: Feb. 8, 2014
Love this recipe. We throw a little extra stuff in it (chili powder, cumin, cajun seasoning), but its really good as is! I'm not to big on sweetness, so I omit the sugar, and replace almost all the ketchup with tomato paste. Key to this is LETTING IT SIMMER until thick. Don't add flour!
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Slow-Cooker Pepper Steak

Reviewed: Mar. 31, 2012
I have mixed feelings on this. While the flavor is good, I dont find the texture of the meat pleasing. As most others recommended, I didnt throw the peppers in untill the last 30 minutes or so, and the onion about an hour earlier. I use strips of pepper, along with larger "ribbons" of onion. However, cooking the meat that long breaks it down far to much for my taste, almost like a shreaded beef. I've made this a few times, and still have yet to find a good balance of cooking time, and still giving the sauce a good flavor. I actually find quick cooking this in a wok to work a lot better, and gives it a fresher overall feel.
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