LOOSEMEAT SANDWICH RECIPE RECIPES
THE BLUE MILL TAVERN LOOSEMEAT SANDWICH RECIPE - FOOD.COM
I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! 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. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 313.8, FatContent 22.7, SaturatedFatContent 9, CholesterolContent 81.3, SodiumContent 1271.2, CarbohydrateContent 5.9, FiberContent 0.6, SugarContent 4.3, ProteinContent 20.2
LOOSEMEAT SANDWICHES RECIPE | RACHAEL RAY | FOOD NETWORK
Provided by Rachael Ray : Food Network
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 8
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.
More about "loosemeat sandwich recipe recipes"
FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE RECIP…
From foodnetwork.com
Reviews 4.8
Total Time 40 minutes
Category main-dish
Reviews 4.8
Total Time 40 minutes
Category main-dish
- Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.
See details
THE BLUE MILL TAVERN LOOSEMEAT SANDWICH RECIPE - FOOD.COM
I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! 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. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 313.8 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 313.8 per serving
- Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.
See details
LOOSEMEAT SANDWICHES RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 25 minutes
Reviews 5
Total Time 25 minutes
- Pile meat into buns or rolls and top with raw finely chopped onions.
See details
FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE RECIPE ...
From foodnetwork.com
Reviews 4.8
Total Time 40 minutes
Category main-dish
Reviews 4.8
Total Time 40 minutes
Category main-dish
- Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.
See details
THE BLUE MILL TAVERN LOOSEMEAT SANDWICH RECIPE - FOOD.COM
I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! 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. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 313.8 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 313.8 per serving
- Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.
See details
FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE RECIPE ...
From foodnetwork.com
Reviews 4.8
Total Time 40 minutes
Category main-dish
Reviews 4.8
Total Time 40 minutes
Category main-dish
- Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.
See details
LOOSEMEAT SANDWICHES III RECIPE | ALLRECIPES
As a girl from Iowa, these do bring back memories of the days of going to the Maid-Rite shop and getting a loosemeat sandwich. Very good, tastes just like the ones from the sandwich shop. Thanks for the recipe!
From allrecipes.com
From allrecipes.com
See details
RECIPES FROM IOWA - MSN.COM
Jan 03, 2022 · A 2019 study by Hotschedules, a restaurant and hospitality software, revealed that Americans eat out a lot. In fact, 56% of Americans told the company that they …
From msn.com
From msn.com
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GARLIC AND ONION BURGERS RECIPE | ALLRECIPES
A few hours before grilling, ground beef is mixed with Worcestershire, garlic, onion and Italian seasoning, and then the mixture is chilled until ready to form into patties for the grill. Makes six, moist …
From allrecipes.com
From allrecipes.com
See details
LOOSEMEAT SANDWICHES III RECIPE | ALLRECIPES
As a girl from Iowa, these do bring back memories of the days of going to the Maid-Rite shop and getting a loosemeat sandwich. Very good, tastes just like the ones from the sandwich shop. Thanks for the recipe!
From allrecipes.com
From allrecipes.com
See details
RECIPES FROM IOWA
Jan 03, 2022 · A 2019 study by Hotschedules, a restaurant and hospitality software, revealed that Americans eat out a lot. In fact, 56% of Americans told the company that they eat out two to three times a …
From msn.com
From msn.com
See details
GARLIC AND ONION BURGERS RECIPE | ALLRECIPES
A few hours before grilling, ground beef is mixed with Worcestershire, garlic, onion and Italian seasoning, and then the mixture is chilled until ready to form into patties for the grill. Makes six, …
From allrecipes.com
From allrecipes.com
See details
LOOSEMEAT SANDWICHES III RECIPE | ALLRECIPES
As a girl from Iowa, these do bring back memories of the days of going to the Maid-Rite shop and getting a loosemeat sandwich. Very good, tastes just like the ones from the sandwich shop. Thanks for the recipe!
From allrecipes.com
From allrecipes.com
See details
LOOSEMEAT SANDWICHES RECIPE | RACHAEL RAY | FOOD NETWORK
Get Loosemeat Sandwiches Recipe from Food Network. Deselect All. 1 tablespoon vegetable oil, 1 turn of the pan. 1 1/4 pounds ground sirloin
From foodnetwork.com
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RECIPES FROM IOWA
Jan 03, 2022 · A 2019 study by Hotschedules, a restaurant and hospitality software, revealed that Americans eat out a lot. In fact, 56% of Americans told the company that they eat out two to three times a …
From msn.com
From msn.com
See details
GARLIC AND ONION BURGERS RECIPE | ALLRECIPES
A few hours before grilling, ground beef is mixed with Worcestershire, garlic, onion and Italian seasoning, and then the mixture is chilled until ready to form into patties for the grill. Makes six, …
From allrecipes.com
From allrecipes.com
See details
