Loosemeatsandwiches Recipes

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.

Steps:

• In a large deep skillet with a cover, add the meat and chop up as fine as possible with the side of a spoon, or a potato masher. Sprinkle the meat with the bouillon, pepper, garlic powder, dried onions, and salt. Pour the water over the meat. Bring to a boil over medium-high heat, stirring to combine and chopping up any lumps of meat. (The texture needs to be small crumbles) Reduce heat to low, cover the skillet and simmer for 2 hours or more, stirring occasionally and checking the water level. (It should maintain a little in order to steam the meat tender, so add a dab more before it dries out.) Add the Kitchen Bouquet about halfway through the cooking time. The meat should be very tender and moist but not wet. If there is still liquid in the pan, uncover, increase the heat to medium and cook until all of it has cooked out. A few minutes before serving time, lay the cut side of buns across the top of the meat, cover the skillet, and steam the buns 4-5 minutes. Assemble the sandwiches with a scoop of the meat on the bun and dress with mustard, diced onions, and dill slices (or whatever you like).

Steps:

• Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

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.

Steps:

• Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally.
• Pile meat into buns or rolls and top with raw finely chopped onions.

Steps:

• In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add soup. Bring to a boil; cook and stir for 2 minutes or until thickened. , Spoon onto buns; top with cheese and pickles if desired.

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.