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 paste: Concentrated tomato flavor that thickens the sauce.

Tomato sauce: Forms the base of the sauce, adding moisture and richness.

Worcestershire sauce: Adds a tangy, umami flavor.

Yellow mustard: Provides a tangy and slightly spicy kick.

Chili powder: Adds heat and depth of flavor.

Paprika: Adds a mild, sweet pepper flavor and color.

Salt: Enhances all the other flavors.

Black pepper: Adds a mild heat and depth of flavor.

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

When browning the ground beef, use a wooden spoon to break it into small, even pieces. This ensures a finer texture for the coney sauce and allows the onion and garlic to blend more seamlessly with the meat.

• 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 offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent and more convenient.

• tomato paste - Substitute with ketchup: Ketchup can add a similar tomato flavor and sweetness, though it is less concentrated.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can mimic the umami flavor, though it is less complex.

• yellow mustard - Substitute with dijon mustard: Dijon mustard offers a tangy and slightly spicier flavor.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat, though it is spicier than chili powder.

• paprika - Substitute with smoked paprika: Smoked paprika provides a similar flavor with an added smoky depth.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• water - Substitute with beef broth: Beef broth adds more depth and richness to the sauce.

• Allow the coney sauce to cool completely at room temperature before storing. This helps prevent condensation, which can lead to unwanted moisture and spoilage.

• Transfer the cooled coney sauce into airtight containers or heavy-duty freezer bags. For easy portioning, consider using smaller containers or dividing the sauce into individual servings.

• Label each container or bag with the date and contents. This ensures you can keep track of how long the coney sauce has been stored and prevents any mystery meals in the future.

• Store the coney sauce in the refrigerator if you plan to use it within 3-4 days. Make sure the temperature is consistently below 40°F (4°C) to maintain freshness.

• For longer storage, place the coney sauce in the freezer. It can be frozen for up to 3 months without significant loss of flavor or texture. Lay freezer bags flat to save space and allow for quicker thawing.

• When ready to use, thaw the coney sauce in the refrigerator overnight. This gradual thawing process helps maintain the sauce's consistency and flavor.

• Reheat the coney sauce on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. If the sauce appears too thick after reheating, add a splash of water or tomato sauce to achieve the desired consistency.

• For a quick thaw, place the sealed freezer bag in a bowl of cold water. Change the water every 30 minutes until the coney sauce is fully thawed. Avoid using hot water as it can affect the texture and safety of the sauce.

• Avoid refreezing the coney sauce once it has been thawed, as this can degrade the quality and safety of the dish. Instead, portion out only what you need before freezing to minimize waste.

• Stovetop Method: Place the leftover coney sauce in a saucepan over medium heat. Stir occasionally to ensure even heating. If the sauce appears too thick, add a splash of water or beef broth to reach the desired consistency. Heat until the sauce is warmed through, approximately 5-7 minutes.

• Microwave Method: Transfer the coney sauce to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the sauce is hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the coney sauce in an oven-safe dish and cover with aluminum foil. Heat for about 15-20 minutes, stirring halfway through to ensure even heating. If the sauce is too thick, add a bit of water or beef broth before covering.

• Slow Cooker Method: Transfer the coney sauce to a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the sauce warm for an extended period.

• Double Boiler Method: Fill the bottom part of a double boiler with water and bring it to a simmer. Place the coney sauce in the top part of the double boiler. Stir occasionally until the sauce is heated through, ensuring it doesn't dry out. This gentle heating method helps maintain the sauce's texture and flavor.

• Saucepan: A medium-sized saucepan is essential for cooking the ground beef and simmering the coney sauce.

• Wooden spoon: A wooden spoon is perfect for stirring the ingredients and ensuring they are well combined.

• Knife: A sharp knife is needed to finely chop the onion and mince the garlic.

• Cutting board: A cutting board provides a safe and stable surface for chopping the onion and garlic.

• Measuring cups: Measuring cups are used to measure out the tomato sauce and water accurately.

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

• Colander: A colander is useful for draining excess fat from the browned ground beef.

• Stove: A stove is required to provide the heat for cooking the sauce.

• Serving spoon: A serving spoon is ideal for ladling the coney sauce over hot dogs or other dishes.

Pre-chop ingredients: Finely chop the onion and garlic in advance to save time during cooking.

Use pre-made tomato sauce: Opt for a high-quality tomato sauce to cut down on preparation time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Simmer efficiently: Use a wide saucepan to reduce the simmering time by allowing more surface area for evaporation.

Pre-measure spices: Measure out the chili powder, paprika, salt, and black pepper before starting to streamline the process.