Sloppy Yianni - The Healthier Greek Answer to Sloppy Joe!

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SLOPPY YIANNI WITH GROUND MEAT & MUSHROOMS

Discover the delicious and nutritious world of Greek-inspired comfort food with this Sloppy Yianni recipe! This unique twist on the classic Sloppy Joe combines lean ground beef with an equal amount of chopped mushrooms, creating a hearty and flavorful filling that's both satisfying and better for you. The mushrooms not only add a rich, earthy taste but also provide a meaty texture while reducing the overall meat content.

Mushrooms are a fantastic alternative or addition to meat in many dishes. They're low in calories, fat-free, and packed with nutrients like B vitamins, potassium, and antioxidants. By using mushrooms alongside beef in this recipe, you're getting the best of both worlds: the protein and iron from the meat, plus the added health benefits and umami flavor from the mushrooms. This clever combination allows you to enjoy a comforting, traditional-tasting meal while incorporating more plant-based ingredients into your diet. Give this Sloppy Yianni a try and experience how delicious and nutritious Greek-inspired fusion cuisine can be!

Ingredients
3 tablespoons extra-virgin Greek olive oil
1 large onion, very finely chopped
3 garlic cloves, minced
3/4 pound (340 g) lean ground beef
1 pound (450 g) button mushrooms, chopped
2 tablespoons tomato paste
1 cinnamon stick
Scant 1 teaspoon ground allspice
2 bay leaves
1 cup (240 ml) dry red wine
Scant 1 teaspoon brown sugar or 2 tablespoons petimezi (grape molasses)
Salt and freshly ground black pepper
2 teaspoons dried Greek oregano
6 (4- to 5-inch / 10 to 12 cm) pieces regular or sourdough baguette, split lengthwise or 6 buns
Instructions
In a large deep skillet or wide pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes to soften. Reduce the heat to low and cook for 15 to 20 minutes more, until golden. Stir in the garlic.
Add the ground meat to the pan and cook, stirring and breaking it up with a wooden spoon as it cooks, until browned, about 10 minutes. Add the mushrooms and stir well to combine.
Add the tomato paste and stir to distribute evenly. Add the cinnamon, allspice, and bay leaves. Pour in the wine, add the sugar, and cook over low heat, stirring every few minutes, until the mixture is dense and almost dry and the meat is thoroughly cooked, 45 to 50 minutes. The mixture should be moist but not runny, so simmer until all the liquid has cooked off and the mixture holds its shape when scooped with a spoon.
Taste and season with salt and pepper and stir in the oregano.
Lightly toast the baguette pieces or buns. Spoon the meat mixture onto the bottom half of the buns or baguette pieces to serve