Description
If you have grown up, lived, or traveled to the Midwest, this recipe is from a popular restaurant that was in Lincoln, NE. I’ve been told it’s an acquired taste, but having grown up on them, I love them! It’s a loose meat sandwich. Use a slotted spoon to portion out the meat. Serve on buns with mustard and sliced dill pickles.
Ingredients
- 4 ounces ketchup, or more to taste
- 5 teaspoons salt
- 1 tablespoon prepared mustard
- 1 tablespoon creamed horseradish
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon ground black pepper
- 5 pounds 85% lean ground beef
- 1 cup warm water
- 1 cup minced onion
- 1 teaspoon monosodium glutamate (such as Ac’cent®)
Instructions
- Combine ketchup
- salt
- mustard
- horseradish
- Worcestershire sauce
- and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don’t equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef.
- Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined.
- Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled
- about 15 minutes. Bring to a boil; cook until flavors blend
- about 25 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 26