Steamburgers: great for party

October 25, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Michelle Rice of Rapid City, S.D., was looking for a recipe for old-fashioned Steamburgers or Sloppy Joes. Jennifer Henrie of Philip, S.D., sent in her mother's recipe for Steamburgers, which she says are "quick and delicious, and even better the next day - if there is any left!"

She suggests using the leanest ground beef you can find or even ground buffalo. This dish is sure to be a hit with kids and grown-ups alike and would be terrific to serve at an informal party.

It can be made easily the day before and, as Henrie says, actually may even taste better that way.

Mom's Steamburgers

Makes about 16 sandwiches

2 pounds lean ground beef

1/2 onion, chopped

1 can tomato soup

1/4 cup ketchup

2 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

1 tablespoon white vinegar

salt and pepper to taste

In pan, cook beef and onion over medium-high heat until beef is no longer pink and onions are translucent. Drain fat. Add remaining ingredients except salt and pepper; cook over medium-low heat 20 to 30 minutes. Add salt and pepper. Serve on hamburger buns with pickle slices.

Per serving (not including bun): 96 calories, 12 grams protein, 3 grams fat, 1 gram saturated fat, 4 grams carbohydrate, trace fiber, 34 milligrams cholesterol, 222 milligrams sodium


Cori Rich Tyner, director of reunions and special events at Goucher College, would like to know if anyone has the recipe for the Goucher Cake that originally was sold at Hutzler's department store in Baltimore from the 1930s through the 1960s.

Jan Tuggle of Custer, S.D., would like to have a recipe for a pumpkin cheesecake similar to the one served at the Olive Garden restaurants. It had pumpkin swirled through the filling and was topped with a caramel sauce.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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