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coney sauce


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  • 1.25-1.5 kg (2 1/2-3 lbs) ground beef
  • 10 ml (2 tsp) ground cumin
  • pinch of cayenne pepper
  • 2 ml (1/2 tsp) black pepper
  • 5 ml (1 tsp) dried oregano
  • 45 ml (3 tbsp) beef bouillon powder
  • 1 x 156 ml can (5.5 oz) tomato paste
  • 750 ml (3 cups) hot, strong, plain black tea
  • 1 x 39 g envelope (about 2 tbsp) onion soup mix
  • 15 ml (1 tbsp) chili powder
  • 5 ml (1 tsp) paprika
  • 2 ml (1/2 tsp) garlic salt
  • 45 ml (3 tbsp) brown sugar
  • 250 ml (1 cup) ketchup
  • 175 ml (3/4 cup) V-8 juice
  • 1/2 tsp Kitchen Bouquet, optional



Step 1

In a large heavy pan, brown ground beef over medium-high heat, occasionally raking through the meat with a fork to break it up. When meat is cooked through, put about 75 ml (1/3 cup of water) into your blender or food processor (enough to cover the blades) and add half of the browned beef, pureeing until smooth. Return this mix to the pan, reduce heat to medium, and then add cumin, cayenne pepper, black pepper, oregano, beef bouillon powder, tomato paste and hot tea. Transfer this mixture to a large heavy pot and add onion soup mix, chili powder, paprika, garlic salt, brown sugar, ketchup, juice and Kitchen Bouquet. Cook over medium heat, stirring occasionally, until well mixed and hot. Serve over hot dogs, hamburgers or plain buns.

Tester's notes: I must admit that putting meat in the blender seemed a little weird at first -- I felt like a boxer in training -- but the resulting texture was terrific. I also liked the addition of tea, which gives the sauce a dark, slightly mysterious finish. (Just remember to find plain tea: I used Irish Breakfast Tea brewed until it was the colour of mahogany.)

I found the final flavour a little sweet, so next time I'd cut the sugar -- remember, there are sugars in the ketchup -- and amp up the peppers.


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