Hungarian Hot Dogs Food
HUNGARIAN HOT DOGS
Each American city dishes up hot dogs with its own combination of toppings. Toledo is no exception. We came up with a version of Tony Packo's Hungarian hot dog, which is a citywide favorite in Toledo, Ohio. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 477 calories, Fat 29g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 937mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
HUNGARIAN CONEY ISLAND HOT DOG SAUCE
This recipe uses paprika instead of chili powder as the base seasoning, and gives the sauce a distinct Hungarian goulash taste. As with all sauces, this one will be even tastier if refrigerated and then reheated and served the next day.
Provided by mydoglouis
Categories One Dish Meal
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 188.7, Fat 9.4, SaturatedFat 3.7, Cholesterol 59, Sodium 84.1, Carbohydrate 6.7, Fiber 1.6, Sugar 2.9, Protein 19.3
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