Reviewed: May 20, 2012

My husband and I are Erie natives that moved to SC and were craving greek fries and greek dogs and I came across this recipe. I followed it to a T, and it tastes exactly like RED HOT... Only thing is, it didnt say what kind of cheese to use. Thank goodness I have a friend that works there and she told me!!! Thanks!!!

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charleston, South Carolina, USA

Reviewed: Oct. 25, 2011

Now I don't have to go out to get Greek dogs !!!!! Very easy and just the way I like it,a little spicy. The only thing i did differant was to run this in my food prosesser to give this sauce a smoother consistancy

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Reviewer:

Bennie

Reviewed: Oct. 5, 2011

Loved this sauce.. reminds me of home Erie/Corry PA! The only thing I made sure to do (that wasn't mentioned in the recipe) was to mash the browned beef with a potato masher. All of the Greek sauces that I have eaten have an almost smooth consistency. PS~WhitMcMo, we didn't name the recipe or the sauce ~it's called Greek Sauce all over Northwestern PA and here in Western NY too ~ "If it ain't broke, don't fix it!"

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Reviewer:

DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Victor, New York, USA

Reviewed: Sep. 2, 2011

This is a terrific, traditional north western PA Greek sauce. I'm not sure if, like a previous reviewer, there is much that is Greek about it other than the oregano, but I do know that all the Greek restaurants in Erie use something very similar on their hotdogs. When I lived in Erie, I used to buy a mix at the store called Pulos (that greek enough for you?), but now that I'm relocated, I have to do it from scratch and I use this recipe. One tip I will give, which I retain from the old Pulos directions, is to mix your tomatoe sauce in with the raw hamburger if you want your browned hamburger in finer pieces without having to cook it for a long time. Thanks, Miz!

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Reviewer:

dawnnc76

Reviewed: Apr. 5, 2011

This was very tasty coney-type sauce... but the only Greek thing was the oregano. I would use it again, but never call it Greek.

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Reviewer:

WhitMcMo

Reviewed: Aug. 16, 2010

Thanks for the recipe, and the memories. I grew up in Erie, and Greek Dogs and Burgers were a late-night staple, most often from Panos Restaurant. I was recently trying to explain what Greek Dogs were to my daughter, now she knows. We did not get up to Erie this summer, so I'm going to have to have some Smith's hot dogs shipped down to Florida. Thanks to you and your sister, Miz.

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Reviewer:

Roz147

Cooking Level: Expert

Reviewed: Aug. 10, 2010

Followed this recipe to the T and it was AMAZING!! Tastes just like the greek sauce at the greek places.

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Reviewer:

Jason

Cooking Level: Intermediate

Home Town: Orwell, Ohio, USA

Living In: Erie, Pennsylvania, USA

Reviewed: Jul. 23, 2010

I have been away from home for so long and when I found this recipe it brought back all the memories of Erie, PA.....loved it!!!!

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Reviewer:

KLarae

Reviewed: Jul. 22, 2009

At first I didn't think that this was going to taste right. After I fixed a dog though, it reminded me of the many Greek Dogs I used to eat as a 6th-7th grader from the Greek restaurant down the street from our apartment. This is what I did: I put a hot dog on a bun, topped it with the sauce, sprinkled on some diced sweet onion, squirted a line of mustard, wrapped the whole thing up in some wax paper, let it sit for a few minutes, unwrapped it and enjoyed. It smelled and tasted just like the hot dogs I used to buy from the Greeks. As for the recipe, I mashed the meat up a bit finer as it was cooking. Because I accidentally used about a half a pound more meat than called for, the liquid started to evaporate. I fixed this by adding a little water and powdered beef bullion. Thanks!

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Reviewer:

ErieGurlLikes2Cook

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Jul. 17, 2009

I lost my recipe from the Erie newspaper for greek sauce and came back to my trusted All Recipes. This is great. I used more tomato sauce b/c I only had a larger can, maybe around 12 oz. instead of 8 oz., added a bit more mustard, red pepper, and a squirt of ketchup. I simmered much longer so the additional liquid was used up and broke up the meat very fine using the "P Chef" "Mix & Chop" (my fav tool for ground beef). Served with Smith's hot dogs and used as a topping for baked steak fries. Delicious! Wish my waistline would allow me to eat like this everyday!

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