Sloppy Joes

from The Essential Mormon Cookbook by Julie Badger Bensen

3 pounds ground beef
1 teaspoon salt
1 cup chopped onion
1 cup ketchup
1 (10 3/4-ounce) can tomato soup
2 tablespoons vinegar (I used apple cider vinegar)
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
12 hamburger buns

In a large skillet brown ground beef. Drain fat. Sprinkle with salt. Add chopped onion and cook until tender. Stir in ketchup, tomato soup, vinegar, Worcestershire sauce, and brown sugar. Simmer for about 30 minutes. Spoon into hamburger buns and serve. Makes 12 servings.

This is delicious and every single member of the family liked it. The only thing I did differently was cook the ground beef in smaller batches, pouring off the fat each time, so it would really brown instead of just boil in the fat. I like the flavor of browned beef better. I cooked the onion low and slow in a stock pot using the fat from the first batch of browned beef. By the time all the batches of beef were done the onions were done, so I added everything to the stock pot and let it simmer for 30 minutes. Frankly, the sauce is so flavorful I'm not sure the browning was necessary.

9/6/10 Update: This is how Grandma Carlene served Sloppy Joes while I was growing up! Take a hard roll, slice the top off, pull out the bread inside (Grandpa says use the bread the next day in meatloaf!), and fill with Sloppy Joe mixture! Kind of takes the sloppiness out of the Sloppy Joe! :)