loose meat

Loosemeat Sandwiches


Recipe adapted from Rachael Ray

4 to 6 servings



  1 tablespoon extra light olive oil, 1 turn of the pan

  1 ½ pounds ground round

  1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box

  1 teaspoon smoked paprika

  1 teaspoon beef granules

  1 tablespoon Worcestershire sauce

  Salt and pepper

  4 burger buns, spilt, or kaiser rolls, split

  Chopped onion for topping



Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks.

 Season the meat with paprika, salt and pepper. Add chicken stock to the meat. Stir in the beef granules and Worcestershire. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally.

 Pile meat into buns or rolls and top with raw finely chopped onions, or favorite condiment

 Note: If you want to cut the fat use ground sirloin. I used ground round for some fat since my chicken broth was 99% fat free.