Pescatarian Coney Dog
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Learn more →Ingredients
4 servings
For the Coney sauce
- 1 lb ground beef (80/20)
- ½ cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - ¼ cup water
- 2 tbsp tomato paste
- 1 tbsp yellow mustard
- 1 tbsp worcestershire sauce
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp celery salt
- ¼ tsp black pepper
For the dogs
- 4 all-beef hot dogs
Chef's tipUse 1:1 and cook per package directions. - 4 hot dog buns
For serving
- 4 tsp yellow mustard
- ½ cup white onion, finely diced
Instructions
- 1
Add the ground beef to a medium saucepan over medium heat. Break it into very fine crumbles using a wooden spoon or the back of a spatula, working continuously until no pink remains and the texture is almost paste-like, about 8–10 minutes. Drain off any excess fat, leaving the meat in the pan.
- 2
Add the beef broth, water, tomato paste, yellow mustard, Worcestershire sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, celery salt, and black pepper to the pan. Stir well to combine, then bring to a gentle simmer over medium-low heat.
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