Loose Meat Sandwhiches

Jane Wilt Whitworth

2    pounds 90 percent lean ground beef
2    cups chicken broth
½     teaspoon freshly ground black pepper
2    tablespoons dried minced onion (I prefer toasted)
1    package dry onion soup mix
½     tablespoon yellow mustard
    Salt to taste

    Cook the ground beef in a large skillet, using a potato masher or large spoon to break beef into fine bits.
    When the beef is cooked, drain fat if needed, and then add the broth, dried onions, onion soup mix, pepper, and mustard.
    Cook until nearly all the liquid has evaporated, about 10 minutes.
    Taste and add salt, if needed.
    Serve on hamburger buns (or hot dog buns for less mess) with dill pickle, mustard, and fresh chopped onion, if desired.
Yield: 8-10 servings, depending on size of buns and how much you pile on!