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Loose Meat Sandwich

Loose Meat Sandwich

This is how they make loose meat sandwiches in Iowa restaurants.

Course Main Course
Cuisine American
Keyword Loosemeat Sandwich
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 395 kcal

Ingredients

  • 1 lb of real good ground chuck
  • 1 tablespoon fat like lard just enough to lightly cover the bottom of your skillet
  • 2 teaspoons salt
  • 1 onion chopped fine
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • water to cover
  • salt and pepper to taste

Instructions

  1. Get out a cast-iron skillet-they are the best for loose meats-or other another kind if you have no iron skillet.

  2. Melt fat over medium heat and lightly salt bottom of the skillet.

  3. Break ground beef up in the 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 the chopped onion while browning meat. Keep working with the back of the spoon to break up meat.

  4. When the meat is browned, drain off any fat and return meat to skillet. Add the mustard, vinegar, sugar, and just enough water to barely cover the meat in the pan.

  5. Cook, at a simmer, till water is all cooked out-between 15-20 minutes.

  6. Adjust salt and pepper to taste.

  7. Heat your hamburger buns-they're traditionally steamed for loose meats-I like mine toasted lightly-do it the way you like it.

  8. When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!