Made-Rite Madness
It started many moons ago - I developed a craving out of nowhere for a Made-Rite. This is a loose meat sandwich served on a hamburger bun with a spoon. Made-Rites are predominately in Iowa, which is where my father is from.
Problem #1 - I hadn't had a Made-Rite in probably ten years, probably more. Where this craving came from, I didn't know, but it wasn't letting up. Once I started making the Made-Rites, why this was a problem became apparent - I didn't really remember what they tasted like. All I could say was, "No, this isn't quite it." But I didn't have the foggiest what ingredient or flavor might be missing.
Problem #2 - of course the recipe would be secret. I fished around on the internet, found several people's guesses, and started there.
The following recipe is the latest incarnation. It already has its problems. Next round I will add back in some apple cider vinegar (previous attempts featured it too heavily, but it is definitely missed when not at all present). I am also really tempted to actually try steaming the meat, as suggested by many recipes. Usually I've taken the easy way and just cooked it in a nice big saucier like pan.
This recipe calls for two ingredients I never thought would cross my threshold - dried minced onions and Gravy Master. But both are very very necessary. I tried to do without - not worth it. Just make that trip down the grocery store spice aisle.
Made-Rites for six
2 lb lean ground meat
2 tbl vegetable oil
4 tbl minced onions
1 tbl Worcestershire sauce
1 1/2 tsp Gravy Master
2 tbl ketchup
2 tbl yellow mustard
2 tbl brown sugar
2 cups beef broth
Cook the meat in the oil, breaking it up very thoroughly. When it is mostly cooked through, add the rest of the ingredients, stir, then simmer uncovered for about ten minutes. Serve on buns with additional mustard and eat with spoons.
If you can handle waiting, the meat is definitely better the second day. It is fine to reheat in the microwave.
Problem #1 - I hadn't had a Made-Rite in probably ten years, probably more. Where this craving came from, I didn't know, but it wasn't letting up. Once I started making the Made-Rites, why this was a problem became apparent - I didn't really remember what they tasted like. All I could say was, "No, this isn't quite it." But I didn't have the foggiest what ingredient or flavor might be missing.
Problem #2 - of course the recipe would be secret. I fished around on the internet, found several people's guesses, and started there.
The following recipe is the latest incarnation. It already has its problems. Next round I will add back in some apple cider vinegar (previous attempts featured it too heavily, but it is definitely missed when not at all present). I am also really tempted to actually try steaming the meat, as suggested by many recipes. Usually I've taken the easy way and just cooked it in a nice big saucier like pan.
This recipe calls for two ingredients I never thought would cross my threshold - dried minced onions and Gravy Master. But both are very very necessary. I tried to do without - not worth it. Just make that trip down the grocery store spice aisle.
Made-Rites for six
2 lb lean ground meat
2 tbl vegetable oil
4 tbl minced onions
1 tbl Worcestershire sauce
1 1/2 tsp Gravy Master
2 tbl ketchup
2 tbl yellow mustard
2 tbl brown sugar
2 cups beef broth
Cook the meat in the oil, breaking it up very thoroughly. When it is mostly cooked through, add the rest of the ingredients, stir, then simmer uncovered for about ten minutes. Serve on buns with additional mustard and eat with spoons.
If you can handle waiting, the meat is definitely better the second day. It is fine to reheat in the microwave.
Comments
25# Ground beef
2 T Pepper
6 T Salt
1 box minute Tapioca
4 T minced onions
1 cup Katsup
2 T Worcestershire sauce
1/2 t garlic powder
Cook slowly in a roaster pan, skimm out excess grease drippings
1 lb. hamburger, browned in skillet
Add --
1/4 cup ketchup
1/4 cup mustard
1/4 cup brown sugar
1/4 cup Worchester sauce
Mix together and simmer until ready to serve. Vona Van Cleef, El Paso, TX
how do i know this...my father worked at the original maid rite...and said the secret ingredient was the oyster sauce and people thought they used worcestershire sauce...but they didn't it was soy sauce. he was born and raise in iowa...and worked there before i was born. i've eaten these my whole life and i'm 54. there is no thickening ingredient...it's the oyster sauce and the simmering that does it...
my kids ask for these all the time...i just was checking to see if anyone had gotten it yet...hehe
Mike in San Diego, CA