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Coney Island Sauce


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Member since 2015

Serves 6 | Prep Time 15 minutes | Cook Time 40 minutes

Ingredients

1 pound lean ground beef
1 medium onion, chopped
2 Tbsp prepared yellow mustard
2 Tbsp cider vinegar
2 Tbsp sugar
1 Tbsp water
1 tsp Worcestershire sauce
1/4 tsp celery seed
1/4 tsp Tabasco sauce
1/4 cup catsup


In a large skillet (I use cast iron) over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is browned.


Crumble meat to a fine texture with a fork. I sometimes use a wooden spoon to aid in this step; it is important to get it fine.


Drain excess fat.


Stir in the remaining ingredients. Mix well.


Reduce heat to low and simmer, uncovered for 35 to 40 minutes, stirring occasionally.


Note: When I am going to serve Coney Island hot dogs, I soak chopped onions in a little cider vinegar for an hour or so, then drain. Spoon the sauce over a wiener on a bun with mustard. Top with the 'pickled' onions.


Pairs Well With


Notes

When I was growing up, my father would occasionally bring home Coney Island hot dogs from a place in downtown St Paul, MN. We loved this treat, especially the meat sauce on top of the dogs. When I found this recipe, I was pleased to see that it is very similar to that sauce from my childhood. The original recipe, of course, hails from Coney Island, NY, where the hot dogs are eaten by the beach.

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