"Tastee" Sandwich

Rating: 4.75 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you have grown up, lived, or traveled to the Midwest, this recipe is from a popular restaurant that was in Lincoln, NE. I've been told it's an acquired taste, but having grown up on them, I love them! It's a loose meat sandwich. Use a slotted spoon to portion out the meat. Serve on buns with mustard and sliced dill pickles.

By MomMakesItBetter
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Ingredients

26
Original recipe yields 26 servings
The ingredient list now reflects the servings specified

Directions

  • Combine ketchup, salt, mustard, horseradish, Worcestershire sauce, and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don't equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef.

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  • Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined.

  • Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled, about 15 minutes. Bring to a boil; cook until flavors blend, about 25 minutes.

Nutrition Facts

Per Serving:
182.1 calories; 15.4 g protein; 1.9 g carbohydrates; 53 mg cholesterol; 576.7 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Greg Thimgan
Rating: 5 stars
11/10/2019
I used to work prep for the restraunt that made this recipe in Lincoln Ne. This recipie is almost exact except for the horseradish was approx 3T and the mustard was 2T per 5lb of meat. This recipie was advertised to be low fat because we removed the extra fat from the juices...here is how we did it. Add all meat and sauce and cook while "mashing" and stirring while it cooks so the meat texture is fine. Strain all juice off the meat pressing it thru a colander. Freeze juices. The fat will rise to the top and harden, it can be cut off and removed. The remaining juices are pored back over the meat, mixed and heated. Serve with slotted spoon. Mustard and pickle..enjoy! Read More
Helpful
(4)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Greg Thimgan
Rating: 5 stars
11/10/2019
I used to work prep for the restraunt that made this recipe in Lincoln Ne. This recipie is almost exact except for the horseradish was approx 3T and the mustard was 2T per 5lb of meat. This recipie was advertised to be low fat because we removed the extra fat from the juices...here is how we did it. Add all meat and sauce and cook while "mashing" and stirring while it cooks so the meat texture is fine. Strain all juice off the meat pressing it thru a colander. Freeze juices. The fat will rise to the top and harden, it can be cut off and removed. The remaining juices are pored back over the meat, mixed and heated. Serve with slotted spoon. Mustard and pickle..enjoy! Read More
Helpful
(4)
deesgee
Rating: 5 stars
05/14/2018
I ve been making these sandwiches for many years and they are wonderful. Very much a family favorite. To the person who said to be sure to drain the beef before adding the sauce you aren t doing it right. The wet mixture goes onto the RAW ground beef and then you cook and stir stir stir. When it is done there will be no discernible sauce. Just loose meat heaven. Read More
Helpful
(2)
Soup Loving Nicole
Rating: 4 stars
08/07/2016
Made as written except that I left out the MSG because I avoid it whenever possible. After tasting it I ended up adding more horseradish and I think it needed that. To me these were like Sloppy Joe's without the sloppy and we liked them better. The pickles gives the sandwich a nice crunch so don't leave them off. Read More
Helpful
(1)
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Sara C
Rating: 5 stars
08/01/2019
Wow!! So good and easy. My whole family loved it!!! Read More
Jaci Behlen
Rating: 5 stars
08/12/2019
This was INCREDIBLE!!! Definitely do NOT drain the meat before adding sauce! This is where all the wonderful flavor comes from! Add the sauce mixture right to the RAW meat and just keep cooking and stirring until all the juices are dissipated. Mine took about 40 min of cooking on Med/High and stirring. TASTES JUST LIKE THE ORIGINAL “Tastee”!! Read More
Julie
Rating: 4 stars
03/05/2017
This was yummy. I did drain the beef before adding the sauce important. Read More
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