Best Nuways Aka Maid Rites Recipes
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
IOWA MAID-RITES ( LOOSE MEAT SANDWICHES )
This was a big winner in our work pot lucks,I was requested to bring it all the time and its easy easy to throw in a crock pot also. It may not be an Authentic Maidrite...but everyone who has tried them seem to agree they are pretty darn good.
Provided by Auntie Jan
Categories Lunch/Snacks
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- After frying hamburger and draining it, mix in all the soup mixes and simmer to blend flavors,about an hour would do.
- Ladle on top of hamburger buns and treat them like you would a sloppy joe.
- Any left over meat is great for taco and burrito filler.
IOWA MAID-RITES
Make and share this Iowa Maid-Rites recipe from Food.com.
Provided by shaljohns
Categories < 4 Hours
Time 2h30m
Yield 15 , 1 serving(s)
Number Of Ingredients 4
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
- To serve, spoon onto hamburger buns like a sloppy Joe.
Nutrition Facts : Calories 2046.9, Fat 33.2, SaturatedFat 8, Sodium 5506, Carbohydrate 359.9, Fiber 16.5, Sugar 49.8, Protein 73.2
MAID-RITE'S
Traditional Maid-Rites from Marshalltown Iowa were served with only yellow mustard, pickle and onion. Ketchup was taken off the counters because the 'hobos' would take the ketchup to make tomato soup back when the restaurant first started. (A history lesson, who knew.) Here's the copycat version of maid-rites.
Provided by Sean and Janel
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef; use potato masher to help get beef into small pieces.
- Drain excess fat as soon as pink is gone.
- Add 1 cup water and 1/4 cup beef broth.
- Simmer the meat uncovered for 1 hour or until liquid is gone, stirring every 10 minutes or so.
- When liquid is gone, put meat on a bun and top with mustard, onion and dill pickle.
- Enjoy.
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