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Scotch Beef Dip Recipe

Ingredients

3 tablespoons distilled white vinegar

1 1/2 teaspoons Worcestershire sauce

2 tablespoons Worcestershire sauce

1 1/2 teaspoons garlic salt

2 teaspoons dried oregano

2 teaspoons ground cinnamon

1 teaspoon paprika

1/4 teaspoon ground nutmeg

2 teaspoons dried marjoram

1 tablespoon dried thyme

1/8 teaspoon ground cloves

Directions

In a saucepan, combine vinegar, Worcestershire sauce, garlic salt, oregano, cinnamon and paprika. Bring to a boil, whisking constantly. Reduce heat to low. Bring to a boil, boil, whisking constantly. Reduce heat to low. Cover and simmer, stirring occasionally, 45 minutes. Remove from heat, reduce heat to low and simmer, whisking constantly, for 10 minutes. Remove from heat, strain through cheese cloth and transfer to waxed paper lined ziploc bags or plastic bags, storing in refrigerator until empty.

When milk and vinegar are both hot, transfer mixture into a small bowl. Reserve 1/4 cup of the mixture for dipping; reserve remaining mixture. Press remaining mixture into the center of each slice of pie crust or pie, folding into criss-cross patterns at the edges so that bars are secured.

Comments

JaYJaNSaN writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was really good! And if I could give more stars, I would! This recipe is by far the easiest and quickest way to make Hungarian sausages. It does take some getting used to but after looking at the recipes, I am happy that I followed this recipe. I could easily give low stars to all the people that have tried this recipe and given it a try before deciding if it is wheat or rye. Although the sauce is very simple to make and easy to spread. It does take a while to boil but it is well worth it. The bun is pretty sweet but that is probably because I used white sugar. It does make a good topping.