The city I grew up in has a restaurant called Nuway that serves a delicious loosemeat sandwich. It is similar to a sloppy joe, but it doesn't have a tomato sauce base. We have always referred to a loosemeat sandwich as a Nuway, but I have also heard them called Maid-Rites which is the name of a similar restaurant that began in Iowa. It's a midwestern thing, and everyone who grew up in the midwest knows what I am taking about. When I was a kid, it was a treat to go to Nuway and feast on a large sandwich, homemade onion rings and a big cold mug of root beer. When Dan and I got married and moved to Florida, I would get serious cravings for these sandwiches. Now, I am not even going to pretend that these will take the place of visiting a Nuway. Their recipe is a secret, and I just don't think it could ever be recreated at home. Some say they are just simply beef steamed with water and there is no seasoning at all. That may be true, but being the cook I am I just can't not add some other flavors! My family loves these and they are super simple to make and perfect for a crowd.Loosemeat Sandwiches
2 cups low sodium beef broth
2 pounds lean ground beef
2 cloves garlic, minced (1 teaspoon)
1 tablespoon Worcestershire Sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
Butter for toasting buns
Finely chopped onion
Cheese slices, processed yellow American is traditional, but my family prefers cheddar slices
French's yellow mustard
Dill Pickles, sliced
Pour beef broth into a large pan over medium high heat. Add the ground beef, garlic, Worcestershire sauce, kosher salt and pepper. Cook beef, using the back of a spoon to break the meat into small pieces. Continue simmering beef for about 20-30 minutes until the liquid is almost gone.
Meanwhile, while the beef is cooking, butter the buns and toast under the broiler until browned.
Using a slotted spoon place desired amount of the beef on half of the bun. Top with chopped onion, cheese, yellow mustard and dill pickles and other half of the bun.
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