A Family Sloppy Joe Recipe That Stood the Test of Time
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There’s something incredibly comforting about a meal that’s been passed down through generations—especially when it’s as simple and satisfying as a sloppy joe. In ths episode, Kathie chats with Sharon Farnell from Jawns I Cooked about her great-grandmother’s beloved sloppy joe recipe.
This isn’t your average version with a runny sauce and hard-to-pronounce ingredients. Instead, it’s a thick, hearty, ketchup-based recipe that’s stood the test of time since the 1930s. We talked about the beauty of yellow mustard, how to stretch the recipe for gatherings, and even a few fun ways to use up the leftovers (yes, sloppy joe pizza is a thing—and it’s delicious).
Whether you’re cooking for two or feeding a crowd, this recipe brings comfort, thrift, and a big dose of nostalgia to the table.
Recipe Origins
Sharon inherited the recipe through her mother, who got it from her own grandmother. Though Sharon never met her great-grandmother, the dish became a staple in their home, especially for weeknight dinners and 4th of July gatherings.
Recipe Details and Characteristics
Ingredients: Ground beef, onions, green peppers, ketchup, yellow mustard, Worcestershire sauce, and a touch of sugar.
Noteworthy Absence: No tomato sauce—ketchup forms the base, making it thicker and less “sloppy” than typical recipes.
Frugality and Flexibility: It’s simple, affordable, and easy to scale. Great for weeknights or parties, with easy substitutions like ground turkey, bison, venison, or even plant-based options.
Preparation Tips
Keep It Classic: Sharon stresses the importance of using yellow mustard—Dijon or other types just don’t work.
Crockpot Friendly: Cook ahead and keep warm for parties; can be reheated easily the next day.
Creative Twists
Leftovers: Kathie’s husband suggested using the leftovers as a pizza topping—an experiment that turned out to be a hit.
Other Variations: Sharon mentions a sloppy joe casserole topped with crescent rolls and cheese.
Serving Ideas: Pair with potato or brioche buns, potato salad, macaroni salad, or even serve it with tortilla chips for dipping.
Ingredient Preferences
Brands Matter: Both hosts prefer specific brands—Heinz ketchup for Kathie (a Pittsburgh must), French’s yellow mustard, and Lea & Perrins Worcestershire sauce. They note that while store brands can work, these staples make a difference.
Seasonal Adjustments: Frozen green peppers are recommended during off-seasons when fresh ones are expensive.
Final Thoughts
Accessible for Beginners: It’s a forgiving recipe perfect for novice cooks.
Cultural Reflection: This meal reflects a heritage of practical, no-fuss cooking that values nourishment and family over fancy presentation.
Memorable Quotes
“It’s kind of like an almost un-sloppy Joe.” — Sharon
“You could really not mess this up.” — Kathie
“Sometimes it’s nice to just have a really simple dinner instead of something fancy.” — Sharon
“Do a recipe the way it’s written the first time… then you know what you can change.” — Kathie
Where to Find Sharon
Her Grandma’s Sloppy Joe Recipe
Her Blog: Jawns I Cooked