| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Beef, Meats | 6 | Servings |
INGREDIENTS
| -Sherilyn Schamber | ||
| 2 | tb | Oil |
| 4 | lb | Short ribs with bones |
| 2 | Onions; sliced | |
| 15 | oz | Tomato sauce |
| 2 | c | Water; divided |
| 1/4 | c | Brown sugar |
| 1/4 | c | Vinegar |
| 5 1/2 | ts | Salt |
| 1 1/2 | ts | Dry mustard |
| 1 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Paprika |
| Cooked wide noodles |
INSTRUCTIONS
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
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