1. Chop all the vegetables really fine, using a chopper or food processor.

2. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks.

3. Season with steak seasoning and cook the meat until it browns.

4. Add onion, garlic, carrots, mushrooms and red peppers to the skillet.

5. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes.

6. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes.

7. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Notes

Refrigerate – The meat will last in the fridge for up to 4 days and in the freezer for 3 months.

To freeze, store in single-serving containers. Thaw overnight in the refrigerator and reheat in the microwave.

To Serve, place 1/2 cup meat on whole wheat roll or potato roll, oven-baked potatoes, baked sweet potatoes, or roasted spaghetti squash.