Midwest Loose Meats – a delicious recipe with ground beef, chicken broth, Worcestershire sauce, brown mustard, salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat a large skillet over medium-high heat, and cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the chicken broth, Worcestershire sauce, brown mustard, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer uncovered until the liquid has evaporated, about 30 minutes.
2
Meanwhile, preheat an oven to 300 degrees F (150 degrees C).
3
Spread the desired amount of yellow mustard on the top half of each bun. Place 2 pickle slices on the bottom half, then spoon 2 to 3 tablespoons of the ground beef mixture over, and top with the other half of the bun to make a sandwich. Repeat until all the sandwiches are complete.
4
Wrap each sandwich individually with aluminum foil and place on a baking sheet. Bake in the preheated oven until the bread is warmed through, about 10 minutes.
1677
kcal
Calories
106
g
Fat
10
g
Carbs
166
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 pounds ground beef, 3 cups chicken broth, 3 tablespoons Worcestershire sauce, 3 tablespoons spicy brown mustard, and more.
Yes, Midwest Loose Meats falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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