Coney Island Sauce Flint Style
Dive into the bold, nostalgic flavors of Flint, Michigan, with this authentic Coney Island Sauce Flint Style recipe—a true classic for hot dog lovers. This robust topping features finely crumbled ground beef simmered to perfection with aromatic spices like sweet Hungarian paprika, chili powder, and cumin, all enriched by the distinctive richness of beef kidney fat or suet. Tomato paste, yellow mustard, and a touch of sugar balance the savory depth with a subtle tangy-sweet finish, creating the ideal accompaniment for steamed hot dogs in toasted buns. Perfectly thick yet pourable, this sauce is a quintessential pairing for your backyard barbecue or game-day feast. Finish with diced onions and mustard for the ultimate Flint-style Coney Island experience.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.25 cup beef kidney fat (or substitute with beef suet)
- 1 medium onion, finely minced
- 2 cloves garlic, minced
- 1 tablespoon sweet Hungarian paprika
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons yellow mustard
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon white sugar
Instructions
In a large skillet or saucepan over medium heat, render the beef kidney fat or suet until melted and aromatic. If substituting suet with oil, heat about 2 tablespoons of oil until shimmering.
Add the ground beef to the pan and cook over medium heat, breaking it up thoroughly with a wooden spoon until finely crumbled and no longer pink, about 7-8 minutes.
Stir in the finely minced onion and garlic. Cook for 3-4 minutes until the onions are translucent and fragrant.
Sprinkle the paprika, chili powder, cumin, salt, black pepper, and sugar over the meat mixture. Stir well to evenly coat the beef with the spices.
Add the tomato paste and yellow mustard, stirring until both are fully incorporated and the beef is coated in a rich, spiced mixture.
Pour in the cup of water and stir well. Bring the mixture to a simmer, then reduce the heat to low.
Allow the sauce to simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly but remain pourable.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the Flint-style Coney sauce hot over steamed hot dogs in lightly toasted buns, and garnish traditionally with diced raw onion and a stripe of yellow mustard if desired.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
