Another (and Gluten-Free!) Take on Coney Sauce

Over the past eight years or so, I have devoted four posts to Coney Island Hot Dog Sauce, all a little bit different, but all containing crushed up crackers.

Until now.

This recipe, from a faceplace post and labeled “1967,” containes no crackers or breadcrumbs, and I used lower sodium Tamari in place of the called for soy sauce (which also intrigued me about this recipe), so, bun aside, this sucker is Gluten-Free!

And still pretty darned tasty!

•1 lb ground beef
•1 tsp steak seasoning
•2 cups diced onion
•1 cup diced green pepper
•1 clove garlic, minced
•1 tbsp Sherry Peppers Sauce*
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 cup water
•1/4 cup ketchup
•1 tbsp Sriracha
•2 tbsp Worcestershire sauce
•1 tbsp lower sodium’Tamari

•1/8 tsp salt
•1/8 tsp crushed red pepper
•1/8 tsp allspice
•1/4 tsp black pepper
•1 tsp sugar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Warm a large pan over medium high heat, add the ground beef and steak seasoning and cook for about five minutes, breaking up the beef into small pieces.

Add the diced onion and green pepper and continue to cook for mebbe ten minutes more, until the beef is cooked through, the veggies are tender and most pan juices have cooked off.

Stir in the garlic, cooking for another minute or so, just until you can smell it, then stir in the remaining ingredients (except for the sugar) and cook until, again, most pan liquids have been reduced and you have a really thick, meaty sauce.

Give it a taste.

I thought it could use a bit of sugar, so stirred in that one teaspoon and cooked for another five minutes before serving on hot dogs with all of the other expected toppings.

Yeh. I will make this again, and use it for more than just hot dogs…

now, this may be a step too far for some, but I just ‘waved the leftover Coney Sauce until hot and served it over a chopped salad with ranch dressing and g-f croutons.

As a friend says; “It’s a salad; with meat!”

And it made for a fine lunch.

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