Oh pshaw, on Tue 28 Nov 2006 11:51:10a, Nancy Young meant to say...

> I went shopping; I was looking for a steak. Found one, but in looking
> I also found some really good looking beef short ribs. This is what I'm
> making for dinner:
>
> 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
> 1/4 teaspoon paprika
> 6 ounces medium 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 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.
>
> I had these once many years ago, I remember I liked them a lot.
> From Better Homes and Gardens All-Time Favorite Beef Recipes.
>
> My question is this. What do you think of the noodle routine. Does it
> seem there will be enough liquid to cook them? I'm heading out to get
> egg noodles.
>
> nancy

That sounds good, Nancy, but I would probably use at last a tablespoon of
paprika. Actually, for myself, I would probably use a couple. :-) As to the
noodles, if you're cooking with as the recipes describes, the amount of
liquid sounds about right. I would probably cook them separately and serve
the short ribs over the noodles, but that's just me. In that case, you may
or may not need to add any additional liquid to the ribs at the final stage.

--
Wayne Boatwright @¿@¬
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