Signature Dish of Nancy Young

Hungarian Short Ribs

4 pounds beef short ribs 2 medium onions, sliced
1 15 ounch can tomato sauce
2 cups water
1/4 cup packed brown sugar
1/4 cup vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Worchestershire sauce
1 teaspoon paprika
8 ounces medium egg noodles

Cut ribs into serving size pieces; trim excess fat. In Dutch oven, brown ribs on all sides. Add onions. Blend together tomato sauce, ONE cup of the water, brown sugar, vinegar, etc etc through the paprika; pour over meat. Cover and simmer until meat is almost tender, about 2 1/2 - 3 hours.

Skim off fat. Stir in noodles and remaining 1 cup water. Cover and cook, stirring occasionally, till noodles are tender, 20 to 25 minutes more.

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