4.30.2012

Recipe Monday: Taverns


This week I emailed my go-to recipe girls and I am so excited that they pulled through with several good recipes for you all! I told them I needed some help because I am sure you all know how to make PBJ, which is about all I have been making lately! Here is a recipe from Katie- I am so pumped to make this, seems like the perfect lake recipe for us..and freezable- even better! Enjoy and Happy Monday!

One of my favorite sandwiches I grew up eating is a tavern.   It's basically a loose meat sandwich and they are oh so good. They are easy to make and you will have lots of leftovers, but don't worry they freeze great.  We normally just eat them on hamburger buns.  They are even better if you melt a slice of cheese over the top and add a little mustard.
 Taverns
5 pounds ground beef, 85% lean
4 oz ketchup
3 heaping teaspoons prepared mustard
3 heaping teaspoons cream style horseradish
3 teaspoons Worcestershire sauce
3 teaspoons salt
1 cup onions, put in food processor to grind very fine
1/2 teaspoon pepper

Place beef in Dutch oven or large pot.  Combine ketchup, mustard, worcestershire sauce, salt and pepper in a 1 cup measuring cup.  Stir into beef. Fill the same cup with warm water (1 cup water) and add to meat mixture.  Add onions to mixture.  Cook on low, stirring constantly, 15 minutes or until meat is brown.

Slowly increase heat until mixture boils.  Boil 25 minutes stirring occasionally.  Use slotted spoon to spoon onto buns.

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