Tavern Style Loosemeat Sandwiches
From HoustonBelle 13 years ago
- 30 Minutes to make
- Serves 4-6
This Midwestern favorite is a sure fire way to please even the pickiest eater. My kids love this sandwich.
Ingredients
- 1 lb ground beef round or 1 lb ground sirloin shopping list
- 1 Tablespoon Crisco shopping list
- 1/2 Teaspoon salt shopping list
- 1/2 Large yellow onion, chopped extremely fine shopping list
- 1 Tablespoon prepared yellow mustard shopping list
- 1 Tablespoon vinegar shopping list
- 1 Tablespoon dark brown sugar shopping list
- 1/2 Cup beer shopping list
- salt and pepper, to taste shopping list
How to make it
- Use a cast iron skillet-they are the best for loosemeats. Heat the skillet over medium heat. Melt the Crisco 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 as the meat must end up being cooked up into very 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, brown sugar, and just enough beer to barely cover meat in the pan. Cook, at a simmer, until beer is all cooked out-between 15-20 minutes. Adjust salt and pepper to taste.
- Heat your hamburger buns as they are traditionally steamed for Midwestern loosemeats sandwiches. When the buns are warm, put yellow mustard on them as well as a few dill pickle slices.
- Serve with homemade potato salad, coleslaw and chips.
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