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Hungarian short ribs
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| Artist: |
_ |
| Categories: |
Beef, Eastern European, Hungarian, Meats, Ribs |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | -Sherilyn Schamber | | 2
| tbsp | Oil | | 4
| lbs | Short ribs with bones | | 2
| | Onions, sliced | | 15
| oz | Tomato sauce | | 2
| cup | Water, divided | | 1/4
| cup | Brown sugar | | 1/4
| cup | Vinegar | | 5 1/2
| tsp | Salt | | 1 1/2
| tsp | Dry mustard | | 1 1/2
| tsp | Worcestershire sauce | | 1/4
| tsp | Paprika | | | Cooked wide noodles |
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Procedures:
| 1 | In dutch oven, heat oil and brown ribs. | | 2 | Add onion and cook until tender. | | 3 | Combine all remaining ingredients except noodles. | | 4 | Pour over ribs. | | 5 | Reduce heat, cover and simmer until meat is tender, about 3 hrs. | | 6 | Thicken gravy if desired. | | 7 | Serve over noodles |
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