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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (155g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon prepared yellow mustard |
||
| Calories 236 | ||
| Calories from Fat 116 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.0g | 19% | |
| Saturated Fat 4.9g | 24% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 1294mg | 53% | |
| Potassium 407mg | 11% | |
| Total Carbohydrate 6.2g | 2% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 4.4g | ||
| Protein 22.2g | 44% | |
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The Blue Mill Tavern Loosemeat Sandwich
By: plantfreek
Mar 20, 2004
I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. I learned to make Grandma Angie's version while cooking at her cafes/diners/taverns in Sioux City, Iowa when I came to spend summers with her from 1959-1968. Her version is the best (IMHO) and only deviates from the original recipe a tad. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid that one day I ran into my Grandma Ang's tavern and asked for a "tavern" and they came served with one of those white thin sheets of paper under them-well I ate my sandwich half way gone before I realized I was eating the paper too
Enjoy! P.S. If you are looking for a delicious sidedish to accompany these sandwiches, try my cheesy potato recipe I just posted to this site. Warning: Not for anyone trying to lose weightP.S. This is just a note-for the person who thought she heard they were steamed in beer: In all the family's restaurants in Sioux City and surrounding areas, none of us ever steamed them in anything except the cast iron skillet with the ingredients listed below. If we wanted to hold them for lunch we would transfer them to a portable steamer where we just dipped a ladle in and took out what we wanted. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I have received many, many messages from chefs on here thanking me for posting this recipe and it's been a truly great experience for me. It tickles me pink to know that it has brought so much fun and flavor into your lives and to have received more then 50 reviews! One of the things I like about being a chef is how food brings people together. I've had more fun cooking then in any other activity in all my life. Thanks!!
SERVES 4 -5
Ingredients
- 1 lb of real good ground chuck or ground beef round or ground sirloin
- 1 tablespoon fat like lard or Crisco (if meat is round or sirloin)
- 2 teaspoons salt, just enough to lightly cover bottom of your skillet
- 1 onion, chopped fine
- 1 tablespoon prepared yellow mustard
- 1 tablespoon vinegar
- 1 tablespoon sugar
- water, to cover
- salt and pepper, to taste
Directions
1
Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.2
Melt fat over medium heat and lightly salt bottom of skillet.3
Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.4
Add chopped onion while browning meat.5
Keep working with the back of spoon to break up meat.6
When meat is browned, drain off any fat and return meat to skillet.7
Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.8
Cook, at a simmer, till water is all cooked out-between 15-20 minutes.9
Adjust salt and pepper to taste.10
Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.11
When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!12
*If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.13
Likewise, don't add any liquid smoke or Worcestershire sauce.14
Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.15
If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.16
Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.
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- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #1021204
On Nov 10, 2008
I am from Sioux City, Iowa, and have eaten many "taverns" from the Ye Old Tavern Inn. My mom claimed to have gotten the recipe from the owners. It has been passed down as a family favorite for my children, all who are grown and want "taverns" when they come to mom's. Brown 1 lb of hamburger, drain off grease; add 1-1/2 slices of American cheese and about a tablespoon of wet mustard, salt and pepper. When the cheese is melted, it's ready to eat.
From: yaycarter
On May 10, 2004
Wow! That saying about the whole being greater than the sum of its parts really applies here. My only knowledge of this sandwich is from the Roseanne show like one other reviewer, so I had no idea what to expect. I wondered how some meat, vinegar, mustard, salt, and sugar could make something as delicious as all the other reviewers said. It's certainly some kind of magic... I used ground chuck from my favorite butcher, kosher salt (only 1 tsp), white vinegar (wondered about using apple cider vinegar in the future) and a regular nonstick pan. It was very very easy to prepare - took only a few minutes to get everything browned, drained, and simmering. I was going for something like a Krystal Burger effect, so I used Merita dinner rolls and toasted them under the broiler with butter to serve these delicious sandwiches on. I did use extra mustard and pickles as the directions said. My husband and I enjoyed them very much, and even my 4 year old son who is going through a very hornery stage about food (does it count as a "stage" if it lasts over a year?!) ate the whole sandwich without being bugged about it! So that alone makes it a definite keeper in my opinion! Try this one - you'll love it for a casual family weeknight meal.
From: claireMN
On Apr 28, 2004
WOW! These just POP in your mouth! My whole family went crazy for these little guys and my teenage daughters are the pickiest eaters you've ever seen! I've heard of these sandwiches but till now wasn't motivated to try them but after reading plantfreek's story about how she learned to make these I just had to try them. Boy am I glad that I did! I used a large cast iron skillet and used the amount of salt called for-don't be afraid of that amount of salt if you use a large skillet-you will NOT end up with a salty sandwich. They came out just perfect and with mustard and dill pickles slapped on top of them, some baked beans and potato chips -you have a great meal made in just a few minutes. Try these-you won't be disappointed-but, be careful-they are addicting! Thanks again! claireMN
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