The Original "Tastee"
From the kitchen of Tastee Inn &
Out Sioux City, Iowa
5 lbs. lean ground beef
3 medium onions, chopped fine
1 Tbsp salt
1 Tbsp creamy horseradish
1 Tbsp dry mustard
1/4 tsp black pepper
1/2 cup ketchup
1 cup water
1 heaping Tbsp Accent
Put meat and onions in a kettle.
Put salt, creamy horseradish, dry
mustard, black pepper and ketchup in a 16 oz.
measuring cup. Mix and pour directly over meat. Stir
with a wooden spoon.
Add 1 cup water to the same cup and
stir around to get all the ingredients off the
sides. Pour over meat.
Stir in Accent.
Stir side of pan a lot and stir the
raw meat often until meat begins to boil. (This is
to assure that the chunks are small - you don't want
Cover kettle and boil 25 minutes.
Serve on hamburger buns with a slice of cheese.
1) The traditional Tastee sandwich is
always served on soft, plain hamburger buns.
2) Diana boiled the meat mixture 15
minutes then would put it in a slow cooker to serve.
The loose meat will last about 4-5 hours in a