Reviewed: Apr. 6, 2009

This was really simple and tasty too! I agree with another reviewer that there wasn't enough liquid in this to simmer it for 35-40 minutes so I just cut that down by about 10 minutes. I love that the ingredients are common ones - I had everything on hand and could whip it up in no time. I also took the suggestion of another reviewer and did throw the browned grd. beef into my food processor for a couple of pulses. Perfect!

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JOYBOWES

Cooking Level: Intermediate

Home Town: Fort Plain, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 1, 2009

Adjust liquids as follows to improve as others mentioned. Onions are never in the sauce. You steam them and put on top!! You can also steam or even grill the bun. My own recipe, like Johnny & Hons in Reading, PA, is same except for amounts the following: 3 Tbsp Plochman's mustard & 3 Tbsp Vinegar 1/2 cup Heinz ketchup 1 Tbsp sugar 2 Tbsp H20 1 1/2 tsp. worchestershire suace 1/2 tsp. tabasco 1/2 tsp. celetery seed.

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Mary Ann

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Reviewed: Nov. 15, 2008

I've made this recipe a few times now and love it, as is, everytime. It's just yummy to have on a hotdog night.

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JOHNANDSARASMOM

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Reviewed: Jun. 29, 2008

I used a very lean beef 96/4 so I did not have much of a reduction in the actual meat. The sauce barely covered the beef, muchless be able to simmer for 40 minutes. I thought the mustard taste was a bit overpowering for me, so next time I will cut that in half. I added more ketchup to be able to simmer and a bit more sugar to try to cut the strong mustard taste. I think this is basically a good recipe with some personal tweaks here and there, it can probably please most people.

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DAKITTEN2

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

we loved this on our hotdogs. I added some more ketschup and some garlic. used food processer to finely grind everything. will freeze and use on our next hotdog time :) ty for sharing this recipe with us :)

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Julia

Cooking Level: Expert

Home Town: Alpine, New York, USA

Living In: Constantia, New York, USA

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Reviewed: Feb. 4, 2008

It wasn't what I was looking for. We must have our own version in south eastern Massachusetts on the shore, though it was referred to as Coney Island Sauce, it didn't taste like this - and though I tried and tried - I couldn't get the taste right..I just can't figure it out. The flavor was "ok", nothing I plan on making again. Sorry...I am sure it's the perfect recipe to some others...just not mine :(

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The Green One

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Living In: West Newfield, Maine, USA

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Reviewed: Jan. 21, 2008

This is so good! I increased the ketchup a little and added 1 tsp Accent seasoning for flavor. Other than that, I followed the recipe. I used very lean ground beef. This is wonderful on hot dogs from the grill.

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Apr. 10, 2007

EVERYONE WHO HAD THIS RECIPE REALLY LIKED IT, AS DID I . tHE ONLY CHANGE I MIGHT MAKE IS TO CUT BACK ON SUGAR A LITTLE, BETWEEN THE KETCHUP AND SUGAR ITS REALLY SWEET. ALSO I HIGLY RECOMMEND PUTTING THE MEAT AND ONION THROUGH FOOD PROCESSOR IF YOU WANT THE BEST TEXTURE, OTHERWISE TOO CHUNKY.

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JKELLY1105

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Reviewed: Nov. 6, 2006

Not quite what I was looking for also. As stated from another commentor. But it it taste great and really wasy to make. The taste sort of reminded me of steak sauce. It worked great with an all beef grilled hot dog topped with onions, mustard and pepper jack cheese. And of a good pilsner to wash it down while watching football. But thats just me. I'll be making it again.

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bkj228

Cooking Level: Intermediate

Home Town: Transfer, Pennsylvania, USA

Living In: East Fallowfield Township, Pennsylvania, USA

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Reviewed: Jun. 25, 2005

I served this at my son's birthday party so that the adults could eat a more sophisticated hot dog. It went over very well! Great taste. Next time, I think I will try to process the beef so that it is not so chunky; I think someone suggested that they spun it in the blender after browning and draining it. I made it the day before - I followed the recipe up to the point of simmering it. I then refrigerated it and put it in a small crockpot for a couple of hours the next day to do the simmering work with good results.

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Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

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Reviewed: Mar. 30, 2005

Great!!! Highly recommended. I've had it many times. My grandpa was looking for this stuff so I found it on here for him and he loved it and so has everyone who's ever had the pleasure of eating it!

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POPDEM

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Reviewed: Mar. 21, 2005

I WAS NOT TOO THRILLED WITH THIS RECIPE..I WOULD NOT CALL IT A SAUCE..NOT ENOUGH LIQUID TO SIMMER FOR THAT AMOUNT OF TIME...NOT WHAT I WAS LOOKING FOR.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Feb. 22, 2003

This was close, but not exactly how I remembered it. I will continue my quest.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 20, 2002

There wasn't enough liquid to simmer this for 40 minutes. I added 2 chopped garlic cloves and 1 cup of beer.

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MOLSON7

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Reviewed: May 7, 2002

The taste is great. I have found that a food processor is a quick way to get the texture that you want. Otherwise, use your fingers to finely crumble the browned meat. Jeanie Bean

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