Real Recipes From Real Home Cooks ®

trujillo taverns

(3 ratings)
Recipe by
Mary Lou Davis
Huron, SD

I have been making this recipe for a long time. My nephews liked them, so when they came along, I put a name to them. Sandwiches like this used to be called Taverns around here. Now you hear the called Sloppy Joes too.

(3 ratings)
yield 8 to 10 small buns
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For trujillo taverns

  • 1 lb
  • 1 md
  • 1 md
    celery stalk if on hand otherwise can skip
  • 1 tsp
    vinegar either white or yellow
  • 1 tsp
    yellow salad mustard
  • 1 tsp
    white sugar
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    salt (use more salt if using salt free soup. usually i skip it altogether)
  • 1/2 c
  • 1 can
    tomato soup 10.75 oz

How To Make trujillo taverns

  • 1
    Brown one pound of hamburger with 1 medium chopped onion (and one rib of finely chopped celery if you have some on hand). Drain.
  • 2
    Add: vinegar, yellow mustard, sugar, pepper, salt, catsup and can of soup.
  • 3
    Simmer for at least one half hour adding a bit of water if it gets dry. Using about 1/3 cup of the mixture per hamburger bun, this recipe will fill about 8 to 10 small buns. For a large group, recipe may doubled, tripled, etc. If increasing the recipe, a can or two of chicken gumbo soup also adds more flavor. Leftovers freeze well