Sloppy Joes of a sort : Curried Chilied Ground Beef

This will be the last uitsmijter post for a while. It happens that this one reminds me of sloppy joes. Do you remember sloppy joes? My mom used to make them often and we thought they were quite a treat.

Sloppy Joes were made of ground beef, tomato sauce and chili spices, more or less, I think. We always had them open faced.

This one I did yesterday was with cheese under and an egg on top – which brings it into uitsmijter territory. This is how it was constructed:

I was having fun with foto editing tools – that’s a single picture.

• 500 grams [1#] of ground beef
• 1 T of masala curry paste (Indian)
• 2 T Thai red chili paste
• 1 T of 7-spices mix (Moroccan, called hanout sometimes)
• 400 ml of tomato sauce (tomato cooked with olive oil and onion)

1. Fry the ground beef in just a drop of olive oil (or not) with just a dash of salt
2. add the pastes and the tomato sauce
3. taste as it reduces to adjust the spices. If you’re nervous about hotness use just one tablespoon of Thai chili paste for starters and adjust it later
4. simmer to reduce to on-top-of-bread consistency
5. add salt (do not skimp on the salt) at the end

This might seem a horrible confusion of flavour sources but these do really go well together.
We’ll cal it fusion rather than confusion.

Cuadril : Rump

Argentinean meat is widely imported to Spain and it’s particularly good. This is a rump-tip I think you would call it.

This one I stuffed with leftover rice, mixed with 5 chopped up little (gherkin?) pickles, double that of green olives, seared it in a frying pan first then baked in a 150 C [300F] oven for an half hour for each half kilo [1/2 hr / #]. Let it sit for 10 minutes, covered with foil, before slicing. Looks pretty impressive for something made up on the spur of the moment. And tasted damn good.

Since the oven was going anyway I baked a potato in there too.