Taverns Recipes

TAVERNS

Steps:

• In a medium skillet, brown ground beef until no longer pink, drain fat.
• Over medium heat add additional ingredients to ground beef.
• Simmer a minimum of 30 minutes, stirring occasionally.
• Serve on buns.

YOUR NEXT SOUP AND SANDWICH NIGHT IS BEGGING FOR THESE EASY TAVERN (LOOSE MEAT) SANDWICHES

Steps:

• In a large Dutch oven or skillet, brown beef with onion. Drain if necessary and season with salt and pepper. In a small bowl whisk together ketchup, mustard, brown sugar, Worcestershire, garlic powder and paprika. Add to beef mixture and stir well. Add beef consomme. Stir well. Bring to a boil. Reduce heat to simmer. Cook 30-45 minutes, covered, stirring often. Serve on buns with cheese and pickles if desired.

TAVERN BURGERS

Steps:

• Heat a cast-iron griddle over medium heat until hot.
• Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
• Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns.
• Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt.
• Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.

TAVERNS FOR A CROWD

Steps:

• Combine ingredients and heat in a large roaster.

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.

TAVERNS

Steps:

• Add onions to water in medium saucepan.
• Boil on medium heat until onions are transparent.
• Add ground beef and ketchup.
• Continue cooking on medium heat for 15 minutes.
• Add Mustard and Chili Powder. Serve on hamburger bun.

HAMBURGERS (TAVERN STYLE)

Steps:

• Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
• Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
• Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.