Pennsylvania Greek Sauce Recipe

I misplaced my recipe for Greek sauce from the Erie newspaper, so I turned to my reliable source, All Recipes. This recipe is fantastic! I ended up using more tomato sauce, as I only had a larger can - around 12 oz. instead of the specified 8 oz. I also added a little extra mustard, red pepper, and a dash of ketchup. I let it simmer for a longer period to absorb the additional liquid and finely broke up the meat using my favorite tool for ground beef, the "P Chef" "Mix & Chop." I served it with Smith's hot dogs and used it as a topping for baked steak fries. It was absolutely delicious! I just wish I could indulge like this every day, if only my waistline would allow it!

This dish was incredibly tasty. I caramelized the onions and reduced the amount of water by half. I didn't have crushed red pepper flakes, so I left them out, resulting in a milder flavor than some reviews mentioned. Nonetheless, I enjoyed it even without the heat. For those who prefer a spicier kick, adding the pepper flakes separately could be a good option. I will definitely be making this recipe regularly.

Rewritten review: I've been using this recipe for years but never got around to signing up and writing a review until now. This sauce is the real deal for anyone who grew up in Erie or other parts of western Pennsylvania enjoying "Greek Dogs." I prefer slow cooking it for a longer time to achieve a smoother texture, but overall, it's fantastic. I particularly liked the suggestion from another reviewer to wrap it in wax paper with the bun and sauce for a slightly soggy effect. Thanks for sharing! For those who didn't enjoy it, well, maybe it's because they didn't have the pleasure of growing up in E-town and savoring this dish. No hard feelings.

This recipe is fantastic! It tastes just like the ones they serve at Greek festivals. Be sure to use a potato masher to ensure the beef chunks are nicely minced. It's also heavenly when served on top of french fries with cheese. We refer to it as Greek Fries here in Erie!

Initially, I was skeptical about how this dish would turn out. However, after preparing it, it immediately brought back memories of the delicious Greek-style hot dogs I used to enjoy as a kid. I assembled the hot dog by placing it on a bun, drizzling on the sauce, adding diced sweet onions, a line of mustard, wrapping it in wax paper, letting it rest for a few minutes, unwrapping it, and savoring every bite. The aroma and flavor were reminiscent of the authentic Greek hot dogs I used to relish from a nearby restaurant. In terms of the cooking process, I finely minced the meat for better texture. Despite accidentally using more meat than required, resulting in excess liquid evaporation, I rectified the situation by incorporating a little water and powdered beef bouillon. Overall, a delightful culinary experience! Thank you!

I discovered Greek sauce for the first time at Dinor in Erie, and it was amazing! I purchased a packet of their seasonings to recreate it at home, and it turned out delicious. I regret not keeping a list of the ingredients in the packet because it was truly a great blend.

Close to what I remembered - This place brought back so many memories.

Feels just like home! I absolutely adore indulging in a Greek Omelet at The Breakfast Place whenever I'm in Erie. It's hands down my favorite way to enjoy Greek flavors!

This dish brought back memories of the Greek dogs I once had while living in Erie, PA. I decided to add extra cumin to suit my taste. Overall, it was delicious.