Hungarian Short Ribs

2 to 3 tbsp. cooking oil
4 lb. short ribs, with bones
2 md. onions, sliced
1 can (15 oz.) tomato sauce
2 cups water, divided
1/4 cup packed brown sugar
1/4 cup vinegar
1-1/2 tsp. salt
1-1/2 tsp. dry mustard
1-1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
Cooked wide noodles

Directions:

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

User Reviews:

Excellent! I did the whole thing in a crock pot... smelled unbelievable all day...effortless and delicious. If you can slice onions you can do this one!

Submitted by Bob Miller on December 02, 2002

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