Loose Meat on a Bun, Restaurant Style

This is how they make loose meat sandwiches in the restaurants. They are always moist and savory.



Step: 1

Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.


Per Serving: 341 calories; protein 23.6g; carbohydrates 22.9g; fat 16.4g; cholesterol 70.7mg; sodium 809.6mg.

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