Best Mediterranean Made Rights Loose Meat Sandwiches Recipes
LOOSE MEAT SANDWICHES ( MAID-RITE )
I can't believe that out of almost 40,000 recipes, no-one has posted a recipe for this! These are Iowa's claim to fame, sort of like a cousin to the Sloppy Joe.
Provided by yooper
Categories One Dish Meal
Time 35m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, sauté garlic in oil until it begins to brown.
- Add onion and sauté until soft.
- Add meat, stirring constantly with a fork to crumble as finely as possible.
- When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until the liquid cooks out (about 15-20 minutes).
- Spoon onto hamburger buns.
Nutrition Facts : Calories 285.4, Fat 16.5, SaturatedFat 4.5, Cholesterol 73.7, Sodium 186.6, Carbohydrate 11.3, Fiber 0.5, Sugar 9.1, Protein 22.4
NUWAYS A/K/A MAID-RITES
If you're anywhere from the midwest, you will be familiar with these "loose meat" sandwiches. I spent years looking for a recipe that duplicates what I remember eating while growing up. After much experimenting, my sisters and I finally declare this recipe as IT. I hope you think so too! UPDATE: I spent an afternoon with my Mom at the original Nuway location down on East Douglas in Wichita, KS and was able to refine the recipe a bit more after talking to someone who had worked there for years. I've adjusted the recipe to reflect the information I was given, to be more precise. I found they cook the meat at a high heat in a cast iron cooker, then hold it at around 200 degrees to serve the lunch crowd. I was told there is no seasoning in the meat, but that all the flavor is what is on the bun. I made these again to test that theory, and realized the dill pickles are salty enough that you don't need any extra seasoning. I orginally had counted the "holding" time and realized this actually only takes minutes to cook. Sometimes the best things are ultimately simple! These are the Real Deal.
Provided by Claire de Luna
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour water into a cast iron pan.
- Add l lb. ground beef and keep stirring until meat is broken into very small pieces.
- Bring to a boil and cook until water is reduced by half. (What happens is the beef browns, breaks up into smaller and smaller pieces, and becomes tender, while the water reduces and packs in the flavor. The fat is left in the water, not on the beef, while the beef is juicy.).
- Ready the buns with French's mustard, and a large dill pickle slice, Dice an onion and pull out a slice of American cheese.
- Dip a 1/2 cup strainer into the beef mixture, push the liquid through it with a spoon to the desired "juiciness". Fry separately in a cast iron skillet for a few minutes, until the beef is lightly browned. Salt the meat; add the diced onions and cheese. Put the buns together and cut in two pieces.
- Cover the hot sandwich (with a deep lid or bowl, or wrap in waxed paper) for a couple of minutes to steam the bun and allow the cheese to melt.
- Serve immediately with a cold root beer, and blast your way to the past!
Nutrition Facts : Calories 295.8, Fat 22.7, SaturatedFat 8.7, Cholesterol 80.6, Sodium 78.6, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 19.7
BETTER THAN MAID-RITE SANDWICHES
This is my version of the Maid-Rite Restaurant's loose meat sandwiches. I searched the internet for various versions of this recipe, I ended up combining the ideas that I found and I put this recipe together. I hope that you agree that this recipe is better than the original Maid-Rite loose meat sandwiches and that you will enjoy these sandwiches.
Provided by DaleInCO
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium-low heat. Add the ground beef and the minced onions, sprinkle with garlic powder and sauté for a couple of minutes. Flip the meat mixture in the skillet and sprinkle again with more garlic powder. Break up the meat as much as you can with a spatula. Soon as the meat has lost most of its pinkness - remove from the burner.
- In a 4 cup measuring cup, mix together the broth, Coca-Cola, vinegar, Worcestershire sauce and the brown mustard. Stir this mixture into the skillet and return the skillet to the burner. Bring to a boil, stirring often to break up the meat. Soon as the meat mixture reaches a boil, lower the heat to a simmer and continue cooking over low heat till the liquid has been absorbed, about 45 - 60 minutes. It is very important to slowly simmer the meat till all of the liquid is absorbed thus imparting all of the flavors into the meat.
- Split the hamburger buns or sandwich rolls, smear some yellow mustard on the inside of the upper buns. Spread a couple of thin pickle slices on the lower half of the buns. Spoon equal amount of the meat mixture over the lower bun halves, top with an optional slice of cheese then place the bun top on top.
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