I saw this recipe a short time ago from Christy Jordan’s Southern Plate for loose meat sandwiches, and I knew right then and there I was going to try it. She serves hers on soft Hawaiian sweet rolls, but I chose to serve mine on Sourdough Onion Bread Mini-Loaves I’d made, and it totally worked. You could also use the Sourdough Onion Rolls if preferred.
|Sourdough Onion Bread Mini-Loaf|
|Sourdough Onion Rolls|
The onion bread totally complimented the loose meat mixture and it was the perfect size for lunch. This is one of those recipes you’ll make over and over again … it’s tasty, easy, serves a lot, is budget-friendly and absolutely delicious!
1 lb. ground beef (I used grass-fed beef)
1 tbls. cider vinegar
1 tbls. brown sugar
1 tbls. Worcestershire
1 tbls. soy sauce
1 small onion, finely chopped
1/2 tsp. seasoned salt
1/2 teaspoon pepper
1 tsp.garlic powder
1 cup water
1 beef bouillon cube (or granules)
1 chicken bouillon cube (or granules)
Put beef and onion in large skillet along with water. Using a wooden spoon or spatula, break up beef well while bringing it to a low boil over medium high heat. Cook, stirring often, until no longer pink.
Add all other ingredients and continue lightly boiling, stirring often, until water is cooked down and mixture gets thick (I let it cook until the water was almost gone).
Strain beef out and place small mounds of beef onto slices of the sourdough onion bread mini-loaves.
Top with your choice of condiments (I added sliced cheese to mine).