Nanas Loose Meat Sandwich Recipes

ROSEANNE'S LOOSE MEAT SANDWICH

Steps:

• In a large skillet over medium heat, heat olive oil. Once the oil is shimmering, add onion, stirring occasionally until translucent and tender, 6 minutes.
• Add ground beef, using a wooden spoon to break up the meat into small crumbles. Season with salt and pepper.
• Once half the meat has browned, add garlic, Worcestershire and mustard. Stir until combined, and cook the meat until it is no longer pink at all.
• Pile meat onto one hamburger bun, top with pickles, and cover with the other half of the bun. Repeat until you have four sandwiches.

LOOSE MEAT SANDWICHES

Steps:

• In a large skillet over medium heat, cook onions until brown and carmelized. Add ground beef and cook until brown.
• Add salt, pepper, garlic powder and beef broth to cover. Reduce heat to low and simmer, uncovered, until broth is gone, 15 to 30 minutes.
• Serve meat on buns topped with dill pickle slices and mustard.
• *We steam the buns on top of the meat (with lid on skillet) for a minute or two to get them nice and soft.

LOOSE MEAT SANDWICH (MAID-RITE COPYCAT)

Steps:

• In a large skillet, combine beef, water, mustard, and sugar. Simmer over medium heat until the beef is cooked through, about 5 minutes, breaking up clumps of meat with a spoon.
• Drain the fat if desired (I don't, and it is closer to the original recipe if you don't, but you can if you want). Stir in onion and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
• Serve meat on buns with toppings on the side such as ketchup, mustard, mayonnaise, and pickles.

LOOSE MEAT SANDWICHES

Steps:

• Add the vegetable oil, ground beef and onion to large skillet on medium high heat.
• Break the meat apart and continue cooking until the onions are translucent, about 6-8 minutes.
• Add salt, pepper, garlic, Worcestershire and mustard and stir well to combine.
• Serve on hamburger bun topped with pickles.

LOOSEMEAT SANDWICHES

Steps:

• 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. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. 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.

LOOSE MEAT ON A BUN, RESTAURANT STYLE

Steps:

• Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

"TASTEE" SANDWICH

Steps:

• Combine ketchup, salt, mustard, horseradish, Worcestershire sauce, and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don't equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef.
• Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined.
• Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled, about 15 minutes. Bring to a boil; cook until flavors blend, about 25 minutes.