Dog 'N Suds Coney Sauce

1 lb. ground beef
2 T. prepared mustard
2 T. granulated sugar
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1 small onion, chopped
2 T. vinegar
1 T. water
1/4 tsp. celery seed
ketchup, as needed

In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, except catsup. Mix well, and then add enough catsup to keep mixture loose. Simmer, partially covered, 1 hour, adding catsup as needed. Makes enough sauce for 6 to 8 medium hot dogs.