An Iowa classic! Seasoned ground beef, topped with mustard and pickles, is served on a hamburger bun. This Midwest favorite is easily whipped up in 30 minutes (or less!).
Y'all... I must admit that one of my very favorite sitcoms is Roseanne. I've seen every episode a bajillion times and can't help but stop and watch it anytime it's on. Except the season after they win the lottery; it's a disgrace. If you're unfamiliar with Roseanne, a major plot-line is that Roseanne opens a loosemeat sandwich restaurant. Incidentally, the restaurant they based it off is located in Iowa - home of the loosemeat sandwich!
Though originally created at a restaurant in Sioux City, Iowa, Maid-Rite made them famous (and more readily available) which is why many people just called them "Maid-Rites" now.
Over the summer, I hosted two cooking camps for kids and each day we cooked from a different region. We made this on the Midwest day and they were a hit! They couldn't be easier, either ;) My kids not only loved making them, but they also loved eating them for lunch!
Serve them with a spoon so you can shovel in all that goodness that will fall right out of your bun!
Loose Meat Sandwiches
1 lb ground sirloin
1 tablespoon Crisco
2 teaspoons salt, plus more to taste
1 onion, finely chopped
1 tablespoon yellow mustard
1 tablespoon white vinegar
1 tablespoon sugar
water, to cover
pepper, to taste
hamburger buns, buttered and toasted
yellow mustard, for serving
dill pickle slices, for serving
In a large cast-iron skillet over medium heat, melt the Crisco. Once melted, lightly salt the bottom of the pan. Add the beef and, using a wooden spoon, break up the meat until it's small crumbles. Add the chopped onion and cook, mixing it into the beef, until the onions are softened and the beef is browned.
Once it's browned, drain off any fat and return the skillet to the heat. Add the mustard, vinegar, sugar, and just enough water to barely cover the meat.
Cook, at a simmer, until the water is cooked out, about 15-20 minutes. Add salt and pepper to taste.
Scoop the beef onto the toasted buns and then top with mustard and pickles. Serve with a spoon - you'll need it!
Source: slightly adapted from Food.com
Rice, a monocot, is normally grown as an annual plant brown rice in Pakistan, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years.
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