This sandwich is something of an institution in Iowa and if my sources are correct, it has its followers in other parts of the Midwest as well.
I cannot vouch for the recipe as being authentic, but my husband ( who is Iowa born and bred) claims it sure tastes like he remembers them. I think I personally ate one during my twelve years of living in that state at an auction I believe, so my recollection is not nearly as strong.
In any case, they do taste good.
So if you want a loose-meat sandwich which is NOT a sloppy Joe, you might want to try this.
Kids, need I add, love ’em, and they are great for tailgating, Sunday football in general, or weekend grills. Start it and put it in the crock pot and forgetaboutit.
INGREDIENTS:
- 3 lbs Ground Beef
- 1 small Onion, chopped
- 1 Beef Bouillon Cube
- 1 Chicken Bouillon Cube
- 1 1/2 cups Water
- 2 tbsp Brown Sugar
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce
- Any toppings such as ketchup, mustard, cheese, pickles, etc
- Hamburger Buns
INSTRUCTIONS:
- Put the ground beef, chopped onion, bouillon cubes, water, brown sugar, vinegar, Worcestershire and soy sauces in the crock pot. Stir together to combine ingredients and break up the ground beef.
- Cook on High for 4 hours.
- Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together. After the first hour, leave the lid off until the liquid has evaporated to a consistency to put on the buns (fairly dry but not completely so). Return the lid and continue on a lower setting until ready to eat.
- Serve on hamburger buns with your favorite toppings.
SERVINGS: 9
NOTES: People have specific preferences for the toppings. Some swear by mustard, others by ketchup. Chopped onions and pickles are fairly standard. Cheese? not so much.
SOURCE: The Slow-Roasted Italian (but truthfully, this same recipe is found a lot of places, so I have no clue who the originator is.)
What's On the Stove? 