Saturday, February 12, 2011

Hungarian Beef Short Ribs

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Served over wide egg noodles, this is one of my favorite dinners.

Hungarian Beef Short Ribs

2-3 tablespoons vegetable oil
4 pounds bone-in beef short ribs
2 medium onions, sliced
1 can (15 ounces) tomatoe sauce
1 cup water
1/4 cup packed brown sugar
1/4 cup white vinegar
1-1/2 teaspoons salt
1-1/2 teaspoons ground mustard
1-1/2 teaspoons worcestershire sauce
1/4 teaspoon paprika
Cooked wide egg noodles

In a Dutch oven, heat oil over medium-high heat.  Brown on all sides.  Add onion; cook until onions are tender.  Combine all remaining ingredients except noodles; pour over ribs.  Reduce heat to simmer; cover and simmer until meat is tender, about 3 hours.  Thicken gravy if desired.  Serve over noodles.
Yield: 6-8 servings
The Old Guy
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