Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onions and mushrooms and cook, stirring occasionally, until the vegetables are soft and moisture has evaporated, 8 to 10 minutes.
Add tomatoes and flour; stir to combine.Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. reduce heat to low and cook, stirring occasionally until the sauce is thickend and the onion is very tender, 8 to 10 minutes. Serve warm on buns.
Originally Submitted
6/10/2011
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