Loosemeat Sandwiches Iii 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
LOOSEMEAT SANDWICHES
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally.
- Pile meat into buns or rolls and top with raw finely chopped onions.
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.
LOOSEMEAT SANDWICHES III
These are my wife's version of the famous loose meat sandwiches. They are pretty tasty and very easy to make.
Provided by Crockpot Carlo
Categories Beef Sandwiches
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes.
- Serve meat on buns topped with chopped onion, dill pickle slices and mustard.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 24.2 g, Cholesterol 74.3 mg, Fat 16.3 g, Fiber 1.9 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 994.8 mg, Sugar 3.6 g
LOOSEMEAT SANDWICHES II
Very simple. I grew up in Iowa and I always thought these originated there. Serve on warm seeded buns.
Provided by CJA
Categories Beef Sandwiches
Time 15m
Yield 6
Number Of Ingredients 2
Steps:
- In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 3.4 g, Cholesterol 51.1 mg, Fat 9.8 g, Fiber 0.8 g, Protein 15.5 g, SaturatedFat 3.8 g, Sodium 432.3 mg, Sugar 1 g
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