Tastee Tavern Recipes

Steps:

• Take an 8 ounce cup or jar and add the ketchup, mustard, horseradish, Worchestershire sauce, salt, and pepper. This should fill the cup. If not, add more ketchup. Stir thoroughly untill all ingredients are completely mixed. You now have the basic spices.
• Place the beef in a flat bottom aluminum kettle. Put the seasoning you just made into the kettle on top of the beef.
• Fill the same cup or jar with warm water, rinsing it around to get all the fine seasoning out and pour it into the kettle.
• Next, fill the jar with finely ground yellow onions and empty into the kettle.
• Add the heaping teaspoon of Accent.
• Take a wooden spoon to stir and mix all the ingredients in the kettle thoroughly.
• Put the kettle on your stove over a low flame and stir constantly with the wooden spoon for about 15 minutes or until the meat is broken apart finely. Increase the heat to medium and let the mixture come to a boil. Let boil for 25 minutes. Stir with the wooden spoon every few minutes to assure that it doesn't stick to the bottom of the kettle and to avoid lumps.
• Usee a regular metal straining spoon to portion out the meat. Serve 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:

• Combine ketchup, salt, mustard, horseradish, Worcestershire sauce, and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don't equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef.
• Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined.
• Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled, about 15 minutes. Bring to a boil; cook until flavors blend, about 25 minutes.

Steps:

• 1. Brown hamburger and onion
• 2. Add remaining ingredients
• 3. Mix

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.

Steps:

• Peel onions and cut into wedges top to bottom. Separate layers and put into plastic bag containing ¼ cup flour. Mix remaining flour, water, sugar, salt and milk. Mix until smooth. Batter should be thick, resembling pancake batter. Add Crisco and mix together. Dip wedges into batter and deep fry until golden brown. - "From Soup to Nuts, Recipes You'll Always Remember From Places You'll Never Forget".