Prep 30 mins
Cook 30 mins
The origins of this sandwich are disputed. A typical loosemeat sandwich consists of twice-ground beef cooked and seasoned with a secret ingredient or two, piled into hamburger buns and topped off with mustard, pickles, and chopped onions--never ketchup. Taylor's Maid-Rite in Marshalltown, Iowa will ship frozen Maid-Rites to your door.
- 1 lb twice- ground beef
- 1 tablespoon dried onion flakes
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons prepared yellow mustard
- 1 (12 ounce) bottle beer (not light beer)
- 4 hamburger buns, toasted if desired
- chopped fresh onion
- prepared yellow mustard
- In a skillet, brown the beef over medium-high heat, stirring to crumble; drain in a colander.
- Return beef to pan; stir in onion flakes, pepper, salt, sugar, mustard, and beer.
- Simmer, partially covered, over medium heat until liquid is evaporated (about 30 minutes.
- To make a loosemeat sandwich: spoon beef into buns; serve immediately with chopped onion, mustard, and pickles.
- Make sure everyone has a spoon so they can scoop up any stray beef that escapes.
This was pretty good, we used Sierra Nevada as our beer and it gave it a great flavor. I followed the recipe exactly except I doubled it and it was really fantastic! Thanks for sharing, this is going into our rotation.
Tryied this tonight, it was great! I followed the recipe and it was so easy! Definitely a keeper!
This was a quick sandwich filling. We tried some of the meat without the toppings first to see what it tasted like and we thought the toppings made it taste better. Thanks NurseDi. Bullwinkle.