Simple Way to Pennsylvania Dutch Chicken Corn Soup

Pennsylvania Greek Sauce

Hühnereintopf chicken corn soup, pennsylvania dutch.

Recipe Summary Pennsylvania Greek Sauce

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

Ingredients | Pennsylvania Dutch Chicken Corn Soup

1 pound ground beef

2 small onions, chopped

1 (8 ounce) can tomato sauce

1 cup water

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon ground cumin

1 teaspoon crushed red pepper flakes

2 teaspoons prepared yellow mustard

Directions

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.

Info | Pennsylvania Dutch Chicken Corn Soup

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

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