Holiday Coney Sauce Topping
Thick, savory beef coney sauce topping for hot dogs and fries
PRINT PINServings 8
INGREDIENTS
Coney Sauce
- 1 lb ground beef 80 to 90 percent lean
- 1 cup finely diced onion
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp yellow mustard
- 1 tbsp Worcestershire sauce
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 1 tbsp cornstarch mixed with 2 tbsp water optional for thickening.
For Serving
- hot dogs
- buns
- shredded cheddar cheese optional
- diced onion optional.
INSTRUCTIONS
Brown and Simmer
- add ground beef and onion to a saucepan over medium heat and cook while breaking up meat until no longer pink
- drain excess fat if needed then add garlic and cook until fragrant
- stir in tomato paste chili powder cumin paprika mustard Worcestershire salt pepper and cayenne and cook briefly to bloom spices
- pour in beef broth and vinegar and stir well then bring to a gentle simmer
- reduce heat to low and simmer uncovered stirring occasionally until very finely textured and thickened about 35 to 45 minutes.
Finish and Serve
- if a thicker sauce is desired stir in cornstarch slurry and simmer 2 to 3 minutes
- taste and adjust salt heat and vinegar then rest 5 minutes to set
- spoon over hot dogs or fries and add cheese and onion if using.
Notes
1. For finer classic texture mash with a spoon while simmering or pulse briefly with an immersion blender. Substitute water for part of the broth for a lighter flavor. Make ahead and refrigerate up to 4 days or freeze up to 3 months then rewarm gently with a splash of broth
Nutrition
Calories: 180kcal | Carbohydrates: 6g | Protein: 12g | Fat: 12g