Iowa Loose Meat Sandwiches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. 85% lean ground beef from meat counter (no pre-pkg!!!)
1/4 cup water
1 tablespoon Annie’s Naturals Organic Yellow Mustard, plus extra for serving
1 teaspoon sugar
1 teaspoon table salt
1 teaspoon pepper
1/2 cup finely chopped onion
4 hamburger buns (I used potato buns)
Sliced dill pickles (Boar's Head or Claussen Kosher Dill Wholes)
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Directions: |
Directions:1. Combine beef, water, mustard, sugar, salt, and pepper in 10-inch skillet. Bring to simmer over medium heat, breaking up meat with spoon. Reduce heat to medium-low to maintain gentle simmer and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in onion, cover, and remove from heat; keep warm while preparing buns.
2. Spread extra mustard on bun bottoms then, using slotted spoon, mound beef mixture over top. Cap with pickles and bun tops. Serve. |
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Number Of
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Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Do not substitute leaner ground beef in this recipe or the sandwich will be dry.
People from central Iowa know this sandwich (a simple affair of steamed ground beef topped with mustard, pickles, and onions, served on a soft hamburger bun) as a Maid-Rite, after the Maid-Rite chain that made it famous. To achieve the sandwich’s trademark loose, pebbled texture, gently simmer 85% lean ground beef with water in a skillet until the beef is thoroughly cooked but not browned. To keep the flavors simple: just salt, pepper, mustard, and some sugar to enhance the beef’s subtle sweetness. Adding the onions to the beef just before serving allows them to soften slightly but still retain a crisp texture.
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