1 lb. real good ground chuck, ground beef round or ground sirloin
1 tbsp. fat (lard or Crisco)
2 tsp. salt (just enough to lightly cover bottom of your skillet)
1 onion, chopped fine
1 tbsp. prepared yellow mustard
1 tbsp. vinegar
1 tbsp. sugar
water (enough to cover)
salt and pepper, to taste

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 to 20 minutes. Season with salt and pepper to taste.

Heat your hamburger buns - they're traditionally steamed for loose meats - I like mine toasted lightly - do it the way you like it.

Submitted by: Noah Fick