CONEY SAUCE FOR HOT DOGS
Classic Coney Island–style meat sauce for hot dogs: a savory, slightly tangy beef sauce seasoned with chili powder, mustard and Worcestershire. Ready in under an hour and perfect spooned over steamed hot dogs and buns.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 cup yellow onion, finely chopped
- 2 clove garlic, minced
- 1 cup tomato sauce can use plain or no-salt added
- 1.5 cup beef broth low-sodium preferred
- 2 tbsp tomato paste
- 2 tbsp chili powder adjust to taste for heat
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 tsp salt or to taste
- 0.5 tsp ground black pepper
- 1 tbsp vegetable oil for sautéing
Instructions
Preparation Steps
- Heat a large skillet over medium heat and add the vegetable oil. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn.
- Push the onions to the side, add the ground beef and break it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary, leaving a little for flavor.
- Stir in the tomato paste and cook 1 minute. Then add the tomato sauce and beef broth, scraping up any browned bits from the bottom of the pan.
- Add chili powder, Worcestershire sauce, yellow mustard, salt and black pepper. Stir to combine and bring the mixture to a gentle simmer.
- Reduce heat to low and simmer uncovered for 20 to 25 minutes until sauce thickens to spoonable consistency, stirring occasionally. Adjust seasoning to taste.
- Serve hot over steamed or grilled hot dogs in toasted buns. Optionally top with diced onions, shredded cheese or yellow mustard.
Notes
Leftover sauce keeps in the fridge for 3 to 4 days and freezes well for up to 3 months. Reheat gently and add a splash of broth if needed to loosen.
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