CopyCat Coney Island Dogs
10m prep 45m cook 55m ready
A copycat version of the classic Coney Island hot dog sauce, made with lean ground beef, onion, and a tangy-sweet blend of mustard, vinegar, and spices. Simmered until thick and flavorful, it's the perfect topping for hot dogs.
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Ingredients
- 1 pound Ground Beef, Lean
- 1 Small Onion, Chopped
- 2 Tbls. Prepared Yellow Mustard
- 2 Tbls. Vinegar
- 2 Tbls. Sugar
- 1 Tbls. Water
- 1 tsp. Worcestershire Sauce
- 1/4 tsp. Celery Seed
- 1/4 tsp. Tabasco Sauce
- 1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
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Step 1.
Heat a large skillet over medium heat and add a generous pinch of salt. Add the ground beef and chopped onion, then cook, breaking up the meat with a fork to crumble it finely, until the beef is browned and the onion is softened, about 5 to 7 minutes.
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Step 2.
Carefully drain off the excess fat from the skillet, tilting the pan and spooning it out or using a turkey baster, leaving the browned beef and onion in the pan.
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Step 3.
Return the skillet to the stovetop and add the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Stir well to combine.
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Step 4.
Stir in enough catsup to keep the mixture loose and saucy, adding a little at a time until it reaches a spoonable consistency.
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Step 5.
Reduce the heat to low and let the mixture simmer uncovered, stirring occasionally, for 35 to 40 minutes, until thickened and the flavors have melded. Use this time to prepare the weiners or other accompaniments.
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Step 6.
The sauce makes enough for six to eight medium weiners; keep it warm until ready to serve.
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