Browning the frankfurter, flour and onion mixture ensures a tasty dark sauce. Kosher-style all-beef franks are preferable because of their stronger seasoning. If unavailable, add 1 tsp. minced garlic after onions have browned and 1 beef bouillon cube with the water.
1 T. oil
1 pkg. (1 lb.) hot dogs, sliced in 1/2" rounds
1 lg. onion, chopped fine
2 T. flour
2 c. water
4 lg. potatoes, peeled and cut in 1" cubes
2 T. dried parsley
HEAT oil in a large pot. Add hot dogs and, stirring often, cook over high heat until browned. Add onion, stir until it starts to brown. Reduce heat to medium-high; add flour; stir about 4 min. until browned. Gradually add water, stirring constantly until sauce is smooth.
ADD potatoes and parsley. Bring to a boil; reduce heat, cover, and simmer 30 min., stirring occasionally, until potatoes are tender.