Coney Island Hot Dog Sauce – recipe #1
1/2 lb ground beef
1 medium onion, chopped
1 x 8 ounces can tomato sauce
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper sauce
8 hot dogs
8 hot dog buns
In a large skillet, cook beef and onion over medium heat, stirring often, until the beef is browned. Add the remaining ingredients, except the buns. Bring to a boil, reduce heat to low and cook for 8-10 minutes, or until hot dogs are heated through. Serve the hot dogs in the buns, topped with the sauce.
Coney Island Hot Dog Sauce – recipe #2
2 tablespoons cooking oil
1/2 lb ground beef
1 onion, finely chopped
6 ounce tomato paste
1-1/2 cups water 3 tablespoons vinegar
1/4 cup pickle relish
1 teaspoon salt 2 teaspoons prepared mustard
1 teaspoon chili powder
1/4 teaspoon pepper
1 dash cayenne
Brown meat and onion in oil. Stir in tomato paste, water, vinegar, pickle relish and salt Simmer for 25 minutes. Blend in seasonings. Simmer for 5 minutes longer.
Coney Island Hot Dog Sauce – recipe #3
1 medium onion, chopped
1 lb ground beef
16 ounce tomato paste
1 tablespoon vinegar
1/4 cup sweet relish
1 dash cayenne pepper
1/2 teaspoon salt
1 tablespoon chili powder
1/2 teaspoon pepper
2 tablespoons yellow mustard
Brown together onion and ground beef. Bring beef mixture, paste, vinegar, sweet relish and salt to a boil. Simmer for 30 minutes. Add yellow mustard, chili powder, pepper and cayenne pepper. Add a little water if too thick. Grill hot dogs and chop onions fine. Steam buns if needed.
Coney Island Hot Dog Sauce – recipe #4
1 lb ground beef
1/2 cup water
1/2 cup chopped onion
1/4 teaspoon minced garlic
15 ounce tomato sauce
1 teaspoon chili powder
1 teaspoon accent
1 teaspoon salt
Brown ground beef, breaking with fork until fine. Drain if greasy. Add all other ingredients to beef and simmer in crock-pot 6 to 8 hours. Stir often.