Taverns Recipes

TAVERNS

Taverns are similar to sloppy joes, just not as "tomato-y;" I have made these for many church and work pot-lucks by increasing the quantities. For Zaar I cut the recipe down to 4 servings. I have had this recipe for many years and really don't have a clue where I first came across it. Works great in the Crock Pot.

Provided by kittycatmom

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Taverns image

Steps:

In a medium skillet, brown ground beef until no longer pink, drain fat.
Over medium heat add additional ingredients to ground beef.
Simmer a minimum of 30 minutes, stirring occasionally.
Serve on buns.

Ingredients

1 lb ground beef
3/4 cup ketchup
3/4 cup water
1 medium onion, finely chopped
1 teaspoon prepared mustard
1 teaspoon chili powder
2 tablespoons brown sugar
1/8 cup vinegar, slightly less than
salt and pepper

TAVERN BURGERS

Provided by Aaron May

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Tavern Burgers image

Steps:

Heat a cast-iron griddle over medium heat until hot.
Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns.
Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt.
Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.

Ingredients

3 tablespoons mayonnaise
4 potato buns, split
2 tablespoons ketchup
1 tablespoon yellow mustard
2 pounds ground beef
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
4 slices American cheese
12 dill pickle chips
4 tablespoons chopped white onion

TAVERNS

Make and share this Taverns recipe from Food.com.

Provided by talanb

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Taverns image

Steps:

Add onions to water in medium saucepan.
Boil on medium heat until onions are transparent.
Add ground beef and ketchup.
Continue cooking on medium heat for 15 minutes.
Add Mustard and Chili Powder. Serve on hamburger bun.

Nutrition Facts : Calories 347.2, Fat 14.1, SaturatedFat 5.1, Cholesterol 51.4, Sodium 583.6, Carbohydrate 34.3, Fiber 1.6, Sugar 8.4, Protein 20.1

Ingredients

1/4 cup water
1/2 small onion, chopped
1 lb ground beef
1/2 cup ketchup
1 teaspoon chili powder
1 tablespoon yellow mustard
8 hamburger buns

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!

Provided by plantfreek

Categories Lunch/Snacks

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

The Blue Mill Tavern Loosemeat Sandwich image

Steps:

Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
Melt fat over medium heat and lightly salt bottom of skillet.
Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
Add chopped onion while browning meat.
Keep working with the back of spoon to break up meat.
When meat is browned, drain off any fat and return meat to skillet.
Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
Adjust salt and pepper to taste.
Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
*If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
Likewise, don't add any liquid smoke or Worcestershire sauce.
Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.

Ingredients

1 lb ground beef round or 1 lb ground sirloin
1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon Crisco (if meat is round or sirloin)
2 teaspoons salt, just enough to lightly cover bottom of your skillet
1 onion, chopped fine
1 tablespoon prepared yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
water, to cover
salt and pepper, to taste

TAVERNS FOR A CROWD

Make and share this Taverns for a Crowd recipe from Food.com.

Provided by KaDo2609

Categories Pork

Time 50m

Yield 35-40 serving(s)

Number Of Ingredients 9

Taverns for a Crowd image

Steps:

Combine ingredients and heat in a large roaster.

Nutrition Facts : Calories 206.2, Fat 10.6, SaturatedFat 4, Cholesterol 60.9, Sodium 326.4, Carbohydrate 7.7, Fiber 0.4, Sugar 5.5, Protein 19.5

Ingredients

7 lbs hamburger or 7 lbs pork, browned
1 (1 lb) bottle ketchup
26 ounces tomato soup
2 tablespoons sugar
3 teaspoons Worcestershire sauce
1/2 cup oatmeal
1 teaspoon chili powder
onion salt
pepper

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Taverns Recipes

TAVERNS

TAVERN BURGERS

TAVERNS

Make and share this Taverns recipe from Food.com.

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

TAVERNS FOR A CROWD

Make and share this Taverns for a Crowd recipe from Food.com.

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