My mom’s chicken gumbo sloppy joes

Name: My mom’s chicken gumbo sloppy joes
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 12 rolls
Cuisine: Québécoise
Ingredients: 2 small Spanish onions, finely chopped; Olive oil, a good drizzle for the pot; 2 lb (about 900 g) medium ground beef; 2 cans (10 oz / 284 ml each) condensed chicken gumbo soup (the 10.75 oz / 305 ml size works just as well); 2 tablespoons (30 ml) ketchup; 3 tablespoons (45 ml) classic yellow mustard; 12 medium salad rolls, split on the side (smaller than a hot dog bun and smaller than a kaiser)

Preparation 5 min
Cooking 55 min
Servings 12 rolls
Freezing Absolutely

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Ingredients

2 small Spanish onions, finely chopped
Olive oil, a good drizzle for the pot
2 lb (about 900 g) medium ground beef
2 cans (10 oz / 284 ml each) condensed chicken gumbo soup (the 10.75 oz / 305 ml size works just as well)
2 tablespoons (30 ml) ketchup
3 tablespoons (45 ml) classic yellow mustard
12 medium salad rolls, split on the side (smaller than a hot dog bun and smaller than a kaiser)

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Preparation

In a big pot over medium heat, heat a good drizzle of olive oil. Add the onions and cook for 4 to 5 minutes without browning them. Stir often.
Add the meat and break it into small chunks. Cook for 5 to 6 minutes, then add the mustard, ketchup and both cans of soup, then season with salt and pepper. Stir well.
Lower the heat slightly and simmer for 35 to 45 minutes, stirring regularly, until the mix has thickened well. Remove from heat.
Warm the rolls lightly in the oven, the air fryer or the microwave, then stuff them with the meat! Serve with a salad of your choice and eat like there is no tomorrow.