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Ingredients
- 1 lb ground chuck, beef round or sirloin
- 1 tbsp lard or Crisco (if meat is round or sirloin)
- 2 tsp salt, just enough to lightly cover bottom of skillet
- 1 onion, finely chopped
- 1 tbsp prepared yellow mustard
- 1 tbsp vinegar
- 1 tbsp sugar
- water, to cover
- salt and pepper, to taste
Details
Servings 4
Preparation
Step 1
1. Melt fat (if using) over medium heat and lightly salt bottom of cast iron skillet.
2. Break up ground beef in skillet and start crumbling it with the back of a wooden spoon. The meat must end up being cooked up into small crumbles. Add chopped onion while browning meat.
3. 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, until water is all cooked out, about 15-20 mins. Adjust salt and pepper to taste, if necessary.
4. Heat your hamburger buns. They are traditionally steamed for loose meats. When buns are steamed/toasted, put yellow mustard on them and add some dill pickle slices. Pile meat mixture on top and enjoy!!
Note: 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 loose meat 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.
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