Coney Sauce Recipe

Ground beef: Provides the meaty base for the sauce.

Onion: Adds sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Tomato sauce: Forms the primary liquid component of the sauce.

Tomato paste: Thickens the sauce and intensifies the tomato flavor.

Worcestershire sauce: Adds a complex, savory taste.

Chili powder: Brings a mild heat and spice to the sauce.

Paprika: Adds a smoky, sweet flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a subtle heat and depth.

Water: Helps to thin the sauce to the desired consistency.

When browning the ground beef, make sure to break it up into small, even pieces using a wooden spoon or spatula. This ensures that the meat cooks evenly and creates a better texture for the Coney sauce. Additionally, cooking the onion and garlic until the onion is translucent helps to develop a deeper flavor base for the sauce.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a subtle complexity to the sauce.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar flavor though slightly less potent.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a chunkier texture and a fresher tomato flavor.

• tomato paste - Substitute with ketchup: Ketchup can add a similar thickness and sweetness, though it may alter the flavor slightly.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it is saltier, so adjust the salt content accordingly.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can add a similar heat, though it is spicier, so use less to taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor, enhancing the overall taste of the sauce.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami, but be cautious of the overall salt content.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• water - Substitute with beef broth: Beef broth can add additional depth and richness to the sauce.

• Allow the coney sauce to cool completely before storing. This helps prevent condensation, which can lead to a watery sauce.
• Transfer the cooled coney sauce into airtight containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space.
• Label the containers or bags with the date and contents. This ensures you know how long the coney sauce has been stored.
• Store the coney sauce in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to use, thaw frozen coney sauce in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Reheat the coney sauce in a saucepan over medium heat, stirring occasionally until it reaches the desired temperature. You can also reheat it in the microwave, stirring every minute to ensure even heating.
• If the coney sauce appears too thick after reheating, add a splash of water or broth to achieve the desired consistency.
• Always taste the reheated coney sauce and adjust the seasoning if necessary. Sometimes flavors can mellow during storage, and a pinch of salt or a dash of worcestershire sauce can bring it back to life.

• For stovetop reheating:

  1. Place the leftover coney sauce in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. If the sauce appears too thick, add a splash of water or beef broth to reach the desired consistency.
  4. Once heated through, serve hot over hot dogs or your favorite dish.

• For microwave reheating:

  1. Transfer the coney sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals, stirring each time, until the sauce is hot throughout.
  5. Serve immediately over hot dogs or your preferred dish.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the coney sauce in an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-25 minutes, stirring halfway through to ensure even heating.
  4. If the sauce seems dry, add a little water or beef broth before covering and reheating.
  5. Once hot, serve over hot dogs or your favorite dish.

• For slow cooker reheating:

  1. Transfer the coney sauce to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. If the sauce thickens too much, add a bit of water or beef broth to reach the desired consistency.
  5. Serve hot over hot dogs or your preferred dish.

• Large saucepan: A deep pan used for browning the ground beef and simmering the sauce.

• Wooden spoon: Ideal for stirring the ingredients without scratching the saucepan.

• Chef's knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: A sturdy surface to safely chop the onion and garlic.

• Measuring cups: Used to accurately measure the tomato sauce and water.

• Measuring spoons: Necessary for measuring the tomato paste, Worcestershire sauce, chili powder, paprika, salt, and black pepper.

• Colander: Useful if you need to drain any excess fat from the browned ground beef.

• Mixing bowl: Handy for holding chopped onions and minced garlic before adding them to the saucepan.

• Stovetop: The heat source for cooking the sauce.

• Ladle: Useful for serving the hot coney sauce over hot dogs or other dishes.

Pre-cook the beef: Brown the ground beef in advance and store it in the fridge. This will save you time when you start cooking.

Chop in bulk: Finely chop onions and garlic in larger quantities and store them in the freezer. Use as needed.

Use pre-made sauce: Substitute homemade tomato sauce with a high-quality store-bought version to cut down on preparation time.

Measure spices ahead: Pre-measure your chili powder, paprika, salt, and black pepper and store them in small containers.

Simmer in a slow cooker: Combine all ingredients in a slow cooker and let it cook on low for several hours. This allows you to multitask.