gregbooras
Moderator
I was born in the Midwest and one of the things that I miss is the Maid Rite Sandwich. The sandwich was born in Muscatine Iowa in the early 1920's and continues to live on today. Below is my version of the sandwich, which I think tastes better and is less greasy!
Give it a try I think you will really enjoy it.
Ingredients:
• 2 lb. ground chuck
• 2 cans Swanson’s low sodium chicken broth (or 32 oz. box)
• ¾ cup minded sweet onion (chopped very fine)
• ¼ t accent (optional)
• 2 T apple cider vinegar
• 1 T sugar
• ½ t sea salt
• ½ t ground pepper
• 1 T butter
Directions:
Add butter to skillet with onion, once lard melts add the 2 lbs. chuck. Cook until meat is no longer pink, drain the oil and put back on stove. Add all remaining ingredients, bring to a boil, cover and reduce to a simmer. Stir every 15 minutes; use a potato masher to make the meat very fine. After an hour increase heat, crack lid and cook done until liquid is almost gone.
Takes about 2 hours.
Greg
Give it a try I think you will really enjoy it.
Ingredients:
• 2 lb. ground chuck
• 2 cans Swanson’s low sodium chicken broth (or 32 oz. box)
• ¾ cup minded sweet onion (chopped very fine)
• ¼ t accent (optional)
• 2 T apple cider vinegar
• 1 T sugar
• ½ t sea salt
• ½ t ground pepper
• 1 T butter
Directions:
Add butter to skillet with onion, once lard melts add the 2 lbs. chuck. Cook until meat is no longer pink, drain the oil and put back on stove. Add all remaining ingredients, bring to a boil, cover and reduce to a simmer. Stir every 15 minutes; use a potato masher to make the meat very fine. After an hour increase heat, crack lid and cook done until liquid is almost gone.
Takes about 2 hours.
Greg
