Ground steak sandwich (Mount Airy, North Carolina specialty)

North Carolina style slaw: add your shredded cabbage to a large bowl. If you have a food processor, don't forget that some of them have a shredding feature. Use that to shred if you can. Makes things quick. 

Add mayonnaise, sugar, apple cider vinegar, yellow mustard, celery seed, salt and black pepper to your bowl and mix with a spoon to combine everything thoroughly. 

You shouldn't need any extra salt, but you should taste the slaw to see if it needs anything else at this time. 

Store in a container in the refrigerator for up to a week. 

Ground steak: in a large skillet over medium-high heat, brown the ground beef, attempting to break it up into smaller crumbles while it cooks.

While the beef is browning, add your flour and water to a medium bowl and whisk to combine. 

When the beef is mostly cooked and there is no visible pink on the meat, whisk the flour and water mixture one more time and add it to the skillet with the beef. Reduce the heat under the pan to medium-low and cook until the liquid has boiled off. Continue mashing and breaking the meat into smaller pieces while it is cooking. This should take another 8 to 10 minutes or so.

After the liquid is mostly gone, remove the pan from the heat.

Sandwich assembly: toast your buns if desired.

Scoop 1/4 of the meat mixture on to each bottom bun half and top the meat with a slice of tomato and a scoop of slaw. Add the top bun and serve.