Original Loosemeat Sandwich

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.

Ingredients:
1 lb of real good ground chuck or ground beef round or ground sirloin
1 tablespoon fat like lard or 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

Directions:
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!
Serve with homemade potato salad and chips
or with my Easy Cheesy Potato recipe.