This is my sister Dawn's recipe for good, old-fashioned, northwest-Pennsylvanian Greek sauce for topping your burgers and dogs.

Miz

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

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Nutrition Facts

78 calories; protein 6.8g 14% DV; carbohydrates 2.5g 1% DV; fat 4.6g 7% DV; cholesterol 23mg 8% DV; sodium 217.9mg 9% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2009
I lost my recipe from the Erie newspaper for greek sauce and came back to my trusted All Recipes. This is great. I used more tomato sauce b/c I only had a larger can maybe around 12 oz. instead of 8 oz. added a bit more mustard red pepper and a squirt of ketchup. I simmered much longer so the additional liquid was used up and broke up the meat very fine using the "P Chef" "Mix & Chop" (my fav tool for ground beef). Served with Smith's hot dogs and used as a topping for baked steak fries. Delicious! Wish my waistline would allow me to eat like this everyday! Read More
(36)

Most helpful critical review

Rating: 1 stars
02/02/2009
Did not like at all. Will not make again. Read More
(5)
34 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/17/2009
I lost my recipe from the Erie newspaper for greek sauce and came back to my trusted All Recipes. This is great. I used more tomato sauce b/c I only had a larger can maybe around 12 oz. instead of 8 oz. added a bit more mustard red pepper and a squirt of ketchup. I simmered much longer so the additional liquid was used up and broke up the meat very fine using the "P Chef" "Mix & Chop" (my fav tool for ground beef). Served with Smith's hot dogs and used as a topping for baked steak fries. Delicious! Wish my waistline would allow me to eat like this everyday! Read More
(36)
Rating: 5 stars
08/16/2010
Thanks for the recipe and the memories. I grew up in Erie and Greek Dogs and Burgers were a late-night staple most often from Panos Restaurant. I was recently trying to explain what Greek Dogs were to my daughter now she knows. We did not get up to Erie this summer so I'm going to have to have some Smith's hot dogs shipped down to Florida. Thanks to you and your sister Miz. Read More
(25)
Rating: 5 stars
10/05/2011
Loved this sauce.. reminds me of home Erie/Corry PA! The only thing I made sure to do (that wasn't mentioned in the recipe) was to mash the browned beef with a potato masher. All of the Greek sauces that I have eaten have an almost smooth consistency. PS~WhitMcMo, we didn't name the recipe or the sauce ~it's called Greek Sauce all over Northwestern PA and here in Western NY too ~ "If it ain't broke, don't fix it!" Read More
(17)
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Rating: 4 stars
05/07/2009
Not being able to find greek sauce in the stores anymore I went on a search and came across this one. And funny as it is from my home town of Erie PA. I did change a few things for a little more kick by adding chili powder and chyanne pepper powder and used Franks Red hot to add a little tang to the mix. Took some greek dogs to work today to see how the guys liked it...the only thing they said would make it better was a beer with the greek dogs. I have to agree. This will also work well to make your own meat for Tacos or sloppy joes. Thanks Miz... Read More
(9)
Rating: 5 stars
07/22/2009
At first I didn't think that this was going to taste right. After I fixed a dog though it reminded me of the many Greek Dogs I used to eat as a 6th-7th grader from the Greek restaurant down the street from our apartment. This is what I did: I put a hot dog on a bun topped it with the sauce sprinkled on some diced sweet onion squirted a line of mustard wrapped the whole thing up in some wax paper let it sit for a few minutes unwrapped it and enjoyed. It smelled and tasted just like the hot dogs I used to buy from the Greeks. As for the recipe I mashed the meat up a bit finer as it was cooking. Because I accidentally used about a half a pound more meat than called for the liquid started to evaporate. I fixed this by adding a little water and powdered beef bullion. Thanks! Read More
(8)
Rating: 5 stars
06/06/2008
We usually don't cook with ground beef so I used turkey instead. Instead of crushed red pepper flakes I used cayenne pepper. This tastes as good as it smells! If it hadn't been for AR I'd have never known about this recipe. Thanks AR! Read More
(7)
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Rating: 5 stars
08/10/2010
Followed this recipe to the T and it was AMAZING!! Tastes just like the greek sauce at the greek places. Read More
(6)
Rating: 4 stars
07/04/2012
This was pretty good but not quite the greek coney sauce we are looking for. I cut the red pepper down to a quarter of the original amount and used beef broth instead of water since I had it to use up. I added the broth right from the start along with the beef and this gave the meat the perfect fine crumbled texture. That's my secret way to get the fine texture and works better than a potato masher or food processor. Thanks while this was a good sauce we are still searching for the perfect greek coney sauce. (If anyone has the Economu's recipe that is the one I wish to duplicate.) Read More
(6)
Rating: 5 stars
07/26/2010
I have been away from home for so long and when I found this recipe it brought back all the memories of Erie PA.....loved it!!!! Read More
(5)
Rating: 1 stars
02/02/2009
Did not like at all. Will not make again. Read More
(5)