Mid-West Tavern Style Loose Meat Sandwich
A tavern sandwich is a sandwich commonly consumed in Iowa, originally consisting of unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.The sandwich was created first as a "steamed hamburger" in 1920 by Carroll Dietz of Missoula, Montana, and imitated in 1934 by Abraham Kaled at Ye Olde Tavern in Sioux City, Iowa. It is the latter location that gave the sandwich its name. Maid-Rite began selling their version of the sandwich in 1926 under the name "loose meat," predating the name "tavern sandwich". In Illinois, this sandwich is also known as a "loose hamburger sandwich".
The tavern sandwich is unlike a hamburger, because a tavern sandwich’s meat is cooked loose rather than formed into a compact patty. It more closely resembles a Sloppy Joe but without the “sloppy” tomato sauce. The sandwich is well known throughout the Midwestern United States and is served not only in small, local establishments but also in franchise locations such as Dairy Queen. The Wichita, Kansas-based chain Nu Way Cafe serves a version of the tavern/loose meat sandwich called a "Nu Way".
Ingredients3 pounds ground beef
½ cup minced onion
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split
DirectionsCrumble 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, mustard, 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.
Hot & Sour Vegetable Salad
2 TBSP peanut oil
1 onion, sliced
1-inch piece ginger, grated
1small head broccoli, cut into florets
2 carrots, cut into short thin sticks
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
2oz. snow peas, trimmed
2oz. baby corn, halved
2 TBSP peanut oil
1 tsp. sweet chili sauce
1 tsp. hot sauce (such as Tabasco or Texas Pete)
1 TBSP rice wine vinegar
Juice of one lime
½ tsp fish sauce
Directions: Heat the oil in a wok or large or large skillet and sauté the onion and ginger for 1-2 minutes, until they start to soften. Add the vegetables and stir-fry for 2-3 minutes, until they have softened slightly. Remove from heat and set aside.
Mix the dressing ingredients together. Transfer the vegetables to a serving plate and drizzle the dressing over. Serve warm immediately, or let the flavors develop and serve cold.
1 cup celery, diced small
1 cup carrots, diced small
1 medium yellow onion, diced small
2 TBSP. butter
2 TBSP. EVOO**
Reserved stock water, skin and bones
2-3 bay leaves
½ cup fresh parsley
Several sprigs of fresh thyme
10 black peppercorns, crushed slightly
In a medium size stock pot over medium to high heat, place celery, carrots, onions, butter and EVOO. Saute until onions are just becoming translucent. Add reserved stock water, skin and bones, bay leaves, parsley, thyme, and peppercorns. Simmer over low-medium heat for 1 hour, skimming off any impurities as they rise to the top. Pour stock through a fine mesh strainer, pressing the vegetables with the back of a spoon. Cool immediately and place in refrigerator for 1 hour or until the fat has risen to the top and congealed. Skim off the fat and discard. Use stock immediately for soup or store in fridge for 2-3 days or freeze.
**Extra Virgin Olive Oil
2 pounds bacon, crisply cooked and crumbled
1 large head fresh broccoli, chopped medium
¾ Cup chopped celery
¼ Cup minced green onions
¼ Cup diced red onion
1 ½ cups seedless grapes, halved
¾ Cup blanched, slivered almonds
¼ Cup white sugar
2 TBSP. distilled white vinegar
1 cup mayonnaise
Mix dressing with vegetables……combine all together. Serve immediately or refrigerate overnight if desired so the flavors develop. Bring to room temperature to serve.