Thursday, February 11, 2010

Loose Meat Sandwiches

You know, it's usually the simplest things that are absolutely the yummiest!

We just bought part of a side of beef with my mother in law.

I've never seen so much beef.

Oh how I would love if you sent me your favorite beef recipe!!! (especially for ground beef)!

I remembered hearing about "Loose Meat" sandwiches on Food Network and googled the recipe.

Decided to try THIS one (with a history), even though I think the one I saw on FN was tomato based.

These were GREAT!!

So easy... and don't let the picture deceive you: so simply delicious!

(We did add a little extra mustard after the picture...and, hubby wanted a little pickle relish on his second).

Using ingredients you should already have on hand, you can make a quick, filling, and inexpensive supper! (Notice I used bread -- didn't have buns -- still tasty!)


1 lb of real good ground chuck or ground beef round or ground sirloin
1 tablespoon fat like lard or Crisco (if meat is round or sirloin)
2 teaspoons salt, just enough to lightly cover bottom of your skillet
1 onion, chopped fine
1 tablespoon prepared yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
water, to cover
salt and pepper, to taste

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-some like it toasted lightly-do it the way you like it.

When buns are warm, put yellow mustard on them and add some dill pickle slices.

*If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustreard, 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.

Recommend: YES

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Pamela Gold said...

This reminds me of the show Roseanne. Remember when they had that diner, The Lunchbox? I always wanted one when I watched the show. Thanks for the recipe!

Krista said...

I'm a mid-westerner and I have never heard of these. I bet they are good, but in all honesty, the name turns me off. "Loose meat"?! Ewww. Still, I'll have to give these a try...but I might "sell" them as something else to get my fam to eat em'. They're kind of like sloppy joes, but not saucy. I'm curious about these, plus I've got an abundance of beef. I'll definitely try them.

Lora said...

hmmm...sounds intriguing!
my favorite beef recipes:

Cheesesteak Chimichangas

and Greek Meatloaf


Petula said...

It looks good. I've made something like this before, but didn't know that's what it's called. I was just using some leftovers (I use ground turkey) so they wouldn't spoil. :)

Rhiannon Bosse said...

Oh this actually sounds really hearty and delicious. Happy Valentines Day to you :)

catering Fort Lauderdale said...

Your loose meat sandwich recipe is one of the simplest I've read and it's just beautiful. Caramelized onion is just lovely on a sandwich, I can't get enough of them.

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