Loosemeat Sandwiches I Recipes

LOOSE MEAT SANDWICHES

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.

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.

LOOSE MEAT SANDWICHES ( MAID-RITE )

Steps:

• In a large skillet over medium heat, sauté garlic in oil until it begins to brown.
• Add onion and sauté until soft.
• Add meat, stirring constantly with a fork to crumble as finely as possible.
• When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until the liquid cooks out (about 15-20 minutes).
• Spoon onto hamburger buns.

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

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.

RACHAEL RAY'S LOOSEMEAT SANDWICHES

Steps:

• Heat a skillet over medium high heat. Add oil and meat to pan and brown meat.
• Add chicken stock to the meat.
• Season the meat with paprika, Worcestershire sauce, salt, and pepper.
• When the liquid comes to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• Serve on buns and top with chopped onion.