CopyCat Lafayette Coney Island Sauce

• Meat

  • 1 lb Ground beef, lean

• Canned Goods

  • 3 cubes Chicken bouillon
  • 14 oz Chicken stock

• Baking & Spices

  • 1 tbsp Chili powder and paprika
  • 1 tsp Cumin and tumeric
  • 4 tbsp Flour

• Oils & Vinegars

  • 3 tbsp Canola oil

• Other

  • 6 oz V-8 juice

Found on justapinch.com

Description

Ingredients

• 1 lb lean ground beef
• 3 Tbsp canola oil
• 14 oz chicken stock
• 4 Tbsp flour
• 1 Tbsp each, chili powder and paprika
• 1 tsp each cumin and tumeric
• 3 cubes chicken bouillon
• 6 oz v-8 juice

Directions

• 1Heat the oil in a large saute pan and brown the meat in it until no longer pink. Use a potato masher to break it up into very small bits. 2In a blender, add all the rest and whirr up for a couple of seconds. Pour into the cooked meat, and heat until it comes to a soft boil and it thickens up. 3When done, remove 2 c from the pan and return to blender and puree. Pour back in the pan. You are done. Serve at the table with a ladle. 4Proper coney eating etiquette: place two buns on a plate, add a hot dog to each. Ladle about 2-3 tbsp of sauce on each. Throw on a handful of raw diced onions and squiggle some ballpark mustard atop. Grab a fork!