Running Creek Coney Sauce #1 |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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This is another one of my Father's recipe that he developed for his restaurant in the mid 1960's. It makes a lot, but can be frozen for later use. I ussually cut the recipe in half with the same results flavor wise. The recipe makes around 7 quarts of sauce Ingredients:
10 lbs ground beef round |
2 cups vinegar |
48 ounces catsup |
48 ounces tomato sauce |
48 ounces tomato paste |
8 tablespoons prepared mustard |
1 1/2 cups sugar |
1/2 cup salt |
1/4 cup liquid smoke |
1/4 cup worcestershire sauce |
5 lbs onions, chopped (6 large) |
4 tablespoons chili powder |
4 tablespoons crushed red pepper flakes |
1 -2 cup water, if necessary for thinning |
Directions:
1. Mix all ingredients and cook over low heat for 6 hours. Stir frequenly.
2. The longer you cook it, the darker and richer it becomes.
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