| 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
A Message from our Provider:
“A family altar can alter a family.”