Iowa Style Loose Meat Sandwiches Food
LOOSE MEAT SANDWICHES
These taste like a good old fashioned hamburger. They are so good! We usually double the recipe and use the meat in Stuffed baked potatoes on the second night.
Provided by Mika G.
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook onions until brown and carmelized. Add ground beef and cook until brown.
- Add salt, pepper, garlic powder and beef broth to cover. Reduce heat to low and simmer, uncovered, until broth is gone, 15 to 30 minutes.
- Serve meat on buns topped with dill pickle slices and mustard.
- *We steam the buns on top of the meat (with lid on skillet) for a minute or two to get them nice and soft.
Nutrition Facts : Calories 332.4, Fat 13.3, SaturatedFat 5.1, Cholesterol 73.7, Sodium 923.5, Carbohydrate 23.5, Fiber 1.4, Sugar 3.6, Protein 27.6
IOWA-STYLE LOOSE MEAT SANDWICHES
The origins of this sandwich are disputed. A typical loosemeat sandwich consists of twice-ground beef cooked and seasoned with a secret ingredient or two, piled into hamburger buns and topped off with mustard, pickles, and chopped onions--never ketchup. Taylor's Maid-Rite in Marshalltown, Iowa will ship frozen Maid-Rites to your door.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, brown the beef over medium-high heat, stirring to crumble; drain in a colander.
- Return beef to pan; stir in onion flakes, pepper, salt, sugar, mustard, and beer.
- Simmer, partially covered, over medium heat until liquid is evaporated (about 30 minutes.
- To make a loosemeat sandwich: spoon beef into buns; serve immediately with chopped onion, mustard, and pickles.
- Make sure everyone has a spoon so they can scoop up any stray beef that escapes.
Nutrition Facts : Calories 413.6, Fat 19, SaturatedFat 7.1, Cholesterol 77.1, Sodium 604.7, Carbohydrate 27.1, Fiber 1.2, Sugar 4.3, Protein 25.9
IOWA MAID-RITES ( LOOSE MEAT SANDWICHES )
This was a big winner in our work pot lucks,I was requested to bring it all the time and its easy easy to throw in a crock pot also. It may not be an Authentic Maidrite...but everyone who has tried them seem to agree they are pretty darn good.
Provided by Auntie Jan
Categories Lunch/Snacks
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- After frying hamburger and draining it, mix in all the soup mixes and simmer to blend flavors,about an hour would do.
- Ladle on top of hamburger buns and treat them like you would a sloppy joe.
- Any left over meat is great for taco and burrito filler.
THE BLUE MILL TAVERN LOOSEMEAT SANDWICH
I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!
Provided by plantfreek
Categories Lunch/Snacks
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
- Melt fat over medium heat and lightly salt bottom of skillet.
- Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
- Add chopped onion while browning meat.
- Keep working with the back of spoon to break up meat.
- When meat is browned, drain off any fat and return meat to skillet.
- Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
- Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
- Adjust salt and pepper to taste.
- Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
- When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
- *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
- Likewise, don't add any liquid smoke or Worcestershire sauce.
- Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
- If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
- Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.
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