Hungarian Hot Dogs Recipes

HUNGARIAN CONEY ISLAND HOT DOG SAUCE

Steps:

• Sauté ground beef, stirring frequently to break the meat into small pieces, until brown. Remove from heat and drain grease.
• Sauté chopped onion, garlic and Hungarian pepper until tender. Add ground beef, marjoram and thyme. Stir to mix ingredients evenly throughout.
• Slowly add the tomato puree. Add paprika and again stir the mixture. Add vinegar, Worcestershire sauce and mustard. Add water to thin to preferred texture; not more than 8 oz. should be sufficient.
• Simmer sauce on low heat in a covered pot for about two hours. Allow sauce to cool and salt to taste. Hungarian peppers are the mildest of the hot peppers, and if you desire more heat, add Tabasco or your favorite hot sauce to taste, then reheat for about ½ hour.
• Serve over hot dogs on buns. Offer chopped Vidalia onion, and for an additional Hungarian touch, add a dab of sour cream on top of the hot dog.

HOT DOG GOULASH

Steps:

• cut hot dogs in 1/2 lengthwise then into 1/4" pieces.
• In 4qt pan brown hot dogs and onions in oil.
• add tomatoes, soup or tomato paste ,water, and pasta sauce. add pepper and garlic powder.
• Let simmer while macaroni is cooking.
• Cook macar4oni in separate pan, drain and add to sauce.
• Works well with ground beef ,fresh browned of course, leftover hamburger patties chopped fine, leftover meat loaf or meatballs broken up fine and even leftover cooked chicken or turkey.

HUNGARIAN HOT DOGS

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat; simmer 25-30 minutes or liquid is almost evaporated., Cook kielbasa according to package directions. Serve in buns with chili and, if desired, toppings.