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.
Ingredients
1 lb of real good ground chuck or 1 lb ground beef round or 1 lb ground sirloin
1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon 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
Preparation
1. Get out a cast iron skillet-they are the best for loose meats-or other kind if you have no iron skillet.
2. Melt fat over medium heat and lightly salt bottom of skillet.
3. 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.
4. Add chopped onion while browning meat.
5. Keep working with the back of spoon to break up meat.
6. When meat is browned, drain off any fat and return meat to skillet.
7. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
8. Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
9. Adjust salt and pepper to taste.
10. Heat your hamburger buns-they're traditionally steamed for loose meats-I like mine toasted lightly-do it the way you like it.
11. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
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| The Blue Mill Tavern Loosemeat Sandwich recipe |
1 lb of real good ground chuck or 1 lb ground beef round or 1 lb ground sirloin
1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon 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
Preparation
1. Get out a cast iron skillet-they are the best for loose meats-or other kind if you have no iron skillet.
2. Melt fat over medium heat and lightly salt bottom of skillet.
3. 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.
4. Add chopped onion while browning meat.
5. Keep working with the back of spoon to break up meat.
6. When meat is browned, drain off any fat and return meat to skillet.
7. Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
8. Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
9. Adjust salt and pepper to taste.
10. Heat your hamburger buns-they're traditionally steamed for loose meats-I like mine toasted lightly-do it the way you like it.
11. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
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