Made Right Beef Sandwich Food

LOOSE MEAT SANDWICH (MAID-RITE COPYCAT)

Steps:

• In a large skillet, combine beef, water, mustard, and sugar. Simmer over medium heat until the beef is cooked through, about 5 minutes, breaking up clumps of meat with a spoon.
• Drain the fat if desired (I don't, and it is closer to the original recipe if you don't, but you can if you want). Stir in onion and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
• Serve meat on buns with toppings on the side such as ketchup, mustard, mayonnaise, and pickles.

MAID RITE RECIPE

Steps:

• In a large skillet, brown ground beef and onion over medium-high heat - chopping vigorously until the pieces are tiny
• Drain grease from ground beef
• Add bouillon, warm water, brown sugar, apple cider vinegar, Worcestershire and soy sauce and bring to a boil
• Stir and continue to chop ground beef
• Reduce heat and simmer until liquid has evaporated
• In a separate skillet, warm bun lightly just so edges start to crisp. You can also do it in your air fryer or on a griddle top
• Top a heaping spoonful of meat onto cheap hamburger buns and top with pickles and mustard and you will be reveling in the delight of the Iowa Maid Rite!

MADE RIGHT BEEF SANDWICH

Steps:

• 1. Brown hamburger over medium heat making sure to break the meat up. Once meat is browned drain off all liquid and fat. Return meat to stove over medium heat and pour broth over the the top. Cook meat and broth down so that meat is just moist.
• 2. Using a slotted spoon scoop out of skillet onto a bun and wrap in waxed paper to keep the meat from spilling out. Serve with you favorite condiments and side dishes.

SAVORY BEEF SANDWICHES

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

ROAST BEEF SANDWICHES

Steps:

• In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

MAID-RITE SANDWICHES

Steps:

• Soak the dried onions in the water.
• Crumble ground beef into a hot skillet and cook over medium high heat.
• When the soaked onions have begun to soften and expand, add it and any remaining water (if any) to the beef.
• Stir frequently as the meat browns, using a wooden spoon to break the meat into small crumbles.
• When the meat has browned, add the chicken broth, salt and pepper.
• Cook until liquid is ALMOST gone, about 10 minutes.
• Serve meat on buns with mustard and fresh chopped onions.
• ENJOY!

MAID-RITE'S

Steps:

• Brown beef; use potato masher to help get beef into small pieces.
• Drain excess fat as soon as pink is gone.
• Add 1 cup water and 1/4 cup beef broth.
• Simmer the meat uncovered for 1 hour or until liquid is gone, stirring every 10 minutes or so.
• When liquid is gone, put meat on a bun and top with mustard, onion and dill pickle.
• Enjoy.

MEDITERRANEAN MADE RIGHTS (LOOSE MEAT SANDWICHES)

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
• While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
• Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.