ONE-AND-ONLY CONEY SAUCE
This is the original style sauce, without tomato or onion. Handed down for four generations, from my grandfather to my sons. The flavor is nothing short of fantastic! Try it thicker on hot dogs, and thinner on loose hamburger. Don't be tempted to use a food processor instead of a blender; you'll end up with mush if you do. When doubling this recipe, blend in small batches.
Provided by LeChef
Categories Sauces
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat very well in 10-inch skillet. Drain fat.
- Add remaining ingredients, except flour and 1/4 cup water, to meat. Gently simmer 1/2 hour.
- Pour into blender. Blend until semi-smooth. Return to pan.
- If thicker sauce is desired, mix 2 tablespoons flour with 1/4 cup water. Add to meat mixture, or leave out for thinner sauce.
- Cook until desired consistency is achieved.
- Pour over steamed hot dogs or loose, cooked ground round heaped into hot dog buns.
Nutrition Facts : Calories 110.8, Fat 6.1, SaturatedFat 2.3, Cholesterol 25.7, Sodium 393.8, Carbohydrate 4.2, Fiber 0.9, Sugar 0.2, Protein 9.7
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