Loose Meat on a Bun, Restaurant Style

Loose Meat on a Bun, Restaurant Style

100
ROBINROCKINGBIRD 81

"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."

Ingredients

1 h 15 m servings 341 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Crumble 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, 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.
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Reviews

100
  1. 124 Ratings

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Close enough to the Ottumwa, IA to save me from driving 4 hours to get one in person. I did add a tiny smidge of season salt toward the end because it seemed just a tad bland, but other than th...

I made this as directed except I scaled it to 8 servings so it used 2 lbs of ground beef. Very tasty. My boys ended up putting easy cheese on top. The leftovers were a bit too salty the next day.

Excellent! It took about an hour to boil down the broth. I've misses Tastee burgers since I left Nebraska-made these and served them with onion rings and the obligatory french onion dip and was ...