Recipe by Lacer
From the Tastee Inn & Out restaurant in Lincoln, NE. This makes quite a few sandwiches. They published a booklet of their recipes in 1976, and this is the exact published recipe.
Top Review by BigChiz
This recipe is very good. I live in Lincoln and have been enjoying the Tastee sandwich since the 1960s. A pickle slice or two is typically included on the bun. They also serve a shake comparable to Wendy's frosty, a typical accompaniment with this dish. Thanks for the recipe!
- 4 ounces Heinz ketchup
- 3 teaspoons prepared mustard (heaping)
- 3 teaspoons creamed horseradish (heaping)
- 3 teaspoons Worcestershire sauce
- 5 teaspoons salt (heaping)
- 1⁄4 teaspoon black pepper
- 5 lbs ground beef (85/15 is recommended)
- 1 cup ground onion
- 1 teaspoon Accent seasoning (MSG)
Directions See How It's Made
- 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.