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“According to Edward Abbott, who eighty plus years later is still making the ground meat base for Flint’s coney island sauce, the only meat ingredient is beef heart, regardless of the stories and rumors of other meat parts being used.” (Two to Go: A Short History of Flint’s Coney Island Restaurants”, by Florine, Davison & Jaeger and published in 2007 by the Genesee County Historical Society) In the same book, Simion P. Brayan is described as saying there were also beef kidneys in the Macedonian goulash he based the sauce on. The flavor of kidney can indeed be identified in some versions of the sauce at various restaurants. There may be liver, ground beef and other ingredients in some as well, but the original sauce base only contains beef heart, with rendered beef suet (aka beef tallow) also being included as a melted fat element.
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