Recipe - Hungarian Short Ribs

Sherilyn Schamber
2 tablespoon Oil
4 pound Short ribs with bones
2 Onions; cut or sliced up
15 ounce Tomato sauce
2 cup Water; divided
One fourth cup Brown sugar
One fourth cup Vinegar
5 One half teaspoon Salt
1 One half teaspoon Dry mustard
1 One half teaspoon Worcestershire sauce
One fourth teaspoon Paprika
Cooked wide noodles

In Dutch oven, heat oil and brown ribs. Add onion and cook until tender.
Combine all remaining ingredients except noodles. Pour over ribs. Reduce
heat, cover and simmer until meat is tender, about 3 hrs. Thicken gravy if
desired. Serve over noodles.

From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini