Loose meat sandwich
Apr 11 2015
It’s a busy week-end for us; baby sitting with the grandson. His Dad & Mom went to Fort Mill, S.C. for a concert and to have an open house on the house they own there. They are trying to sell it. The grandson is busy playing soccer now, a game today and one tomorrow.
Yesterday after school the wife took the grandson to a movie and then out to eat after. I made up some loose meat, ground round, for my supper and to have on hand for sandwiches over the week-end. I made some box potatoes too, Idahoan Steakhouse au gratin red potatoes. I didn’t think they would be any good but they were not too bad.
Maid-rite loose meat sandwiches were made popular by Fred Angell in Iowa in 1926. I think he was also the first to have a drive in with car hops. They are popular in the upper mid-west and there are 70 of them still around. I have never eaten at one but found there is one close by so will get to try one and see how mine compares. I adapted this recipe from one by Rachel Ray and she didn’t claim it was like a Maid-rite.
I had mine on a toasted COWB, cheap ole white bun, with mustard and chopped onion on top. It tasted great and I guess you could call it a not so sloppy Joe too.
The box potatoes
Smokin Don
Recipe:
Print Recipe
Loosemeat Sandwiches
Recipe adapted from Rachael Ray
4 to 6 servings
Ingredients
1 tablespoon extra light olive oil, 1 turn of the pan
1 ½ pounds ground round
1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box
1 teaspoon smoked paprika
1 teaspoon beef granules
1 tablespoon Worcestershire sauce
Salt and pepper
4 burger buns, spilt, or kaiser rolls, split
Chopped onion for topping
Directions
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.
Season the meat with paprika, salt and pepper. Add chicken stock to the meat. Stir in the beef granules and Worcestershire. 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, or favorite condiment
Note: If you want to cut the fat use ground sirloin. I used ground round for some fat since my chicken broth was 99% fat free.
