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

"Abe" > wrote

> >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 ounce 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 Worcestershire 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
>
> This sounds like a great dish!
>
> A couple of thoughts.
>
> 1. Sounds light on the paprika, but that's just me.

Agreed! I never know why recipes are so stingy with spices.
This book is from the late 70s.

> 2. The water amount sounds fine for 6 Oz. of noodles.

Thank you.

> 3. Short ribs are very rich. I'd lean towards light brown sugar
> instead of dark, just to ease up on the intensity a little.

Heh, luckily that's what I have. Appreciate the comments.

nancy

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 @¿@¬
_____________________

Nancy Young wrote:
> 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
> [snip]
>
> 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.
>
I love short ribs, and this sounds like a tasty recipe. There should
be enough liquid for that quantity of noodles, I'd say. Unless you
post that it didn't turn out well I think I'll make this next time I
see some good looking short ribs. For some reason it occurs to me that
a little bit of allspice might be an interesting amendment.....Might
try that the second time if I like it the first time. -aem

"aem" > wrote

> Nancy Young wrote:

>> Hungarian Short Ribs

>> 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.
>>
> I love short ribs, and this sounds like a tasty recipe.

I have to say, it smell great in here. So far so good, and the liquid
thing does seem like it's going to work out if I stop lifting the lid.
I'll let you know how it turns out. The allspice does sound like an
interesting idea.

nancy

Nancy Young wrote on 28 Nov 2006 in rec.food.cooking

> 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
>
>
>

BH&G does have some loverly recipes...Noodles? well 2 cups water the
quarter cup vinegarand the 1 7/8 cups tomato sauce...Plus whatever
liquid comes outa the ribs. So call it 4 1/4 to 4 and a half cups liquid
to produce geavy and cook the 6 oz of noodles. I'd be saying yes.

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 28 Nov 2006 in rec.food.cooking
>
>> 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:

> BH&G does have some loverly recipes...Noodles? well 2 cups water the
> quarter cup vinegarand the 1 7/8 cups tomato sauce...Plus whatever
> liquid comes outa the ribs. So call it 4 1/4 to 4 and a half cups liquid
> to produce geavy and cook the 6 oz of noodles. I'd be saying yes.

(smile) And in about 10 minutes I'm going to be saying ... get in ma belly!
Heh. Thanks, Alan.

nancy

The verdict ... DANG that was good! Just this side of sweet, but
all in all, a real keeper. I know the leftovers are going to be
excellent.

Thanks for all the help, I could have (and will) add more noodles
next time.

nancy, happy

Nancy Young wrote:
> The verdict ... DANG that was good! Just this side of sweet, but
> all in all, a real keeper. I know the leftovers are going to be
> excellent.
>
> Thanks for all the help, I could have (and will) add more noodles
> next time.
>
> nancy, happy

Thanks for letting us know how the short ribs turned out. I saved the
recipe and I will give it a try (I will also add more noodles, just in
case I need them. You can't have too many noodles!).

Becca

Nancy Young wrote:
> 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.
>
> nancy

This sounds very tasty! If I can find beef short ribs at a reasonable price
I'll have to give it a try.

Jill

Nancy Young wrote:
> 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
>

I wonder how Hungarians knew about 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

"Becca" > wrote

> Nancy Young wrote:
>> The verdict ... DANG that was good! Just this side of sweet, but
>> all in all, a real keeper. I know the leftovers are going to be
>> excellent.
>>
>> Thanks for all the help, I could have (and will) add more noodles
>> next time.

> Thanks for letting us know how the short ribs turned out. I saved the
> recipe and I will give it a try (I will also add more noodles, just in
> case I need them. You can't have too many noodles!).

Heh, that's my motto. Thing is, about the short ribs, as I was buying
them I was wondering what I was going to do with them. Seems like
every recipe I see for them involves days of planning, then you marinate
them, speak nicely to them then braise them, all while standing on your
head screaming like a chicken. This recipe could not have been easier.

nancy

Oh pshaw, on Wed 29 Nov 2006 04:00:03a, Nancy Young meant to say...

>
> "Becca" > wrote
>
>> Nancy Young wrote:
>>> The verdict ... DANG that was good! Just this side of sweet, but
>>> all in all, a real keeper. I know the leftovers are going to be
>>> excellent.
>>>
>>> Thanks for all the help, I could have (and will) add more noodles
>>> next time.
>
>> Thanks for letting us know how the short ribs turned out. I saved the
>> recipe and I will give it a try (I will also add more noodles, just in
>> case I need them. You can't have too many noodles!).
>
> Heh, that's my motto. Thing is, about the short ribs, as I was buying
> them I was wondering what I was going to do with them. Seems like
> every recipe I see for them involves days of planning, then you marinate
> them, speak nicely to them then braise them, all while standing on your
> head screaming like a chicken. This recipe could not have been easier.

I do a similar recipe in the pressure cooker (noodles on the side) that's
done in about 35 minutes. Little planning, no marinating, and quick
cooking.

--
Wayne Boatwright
__________________________________________________

Sorry -- I was just a mean fetus.

Alan wrote:
> On 29 Nov 2006 01:14:56 -0800, wrote:
>
>>
>> Nancy Young wrote:
>>> 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
>>>
>>
>> I wonder how Hungarians knew about Worchestershire sauce....
>>
>
> I think paprika makes anything "Hungarian"!!
>
> It sounds good, though!
>
> Alan

Except when the paprika is from Spain or South America

Jill

In article >,
"Nancy Young" > wrote:

> 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

How'd it come out? I think I'd cook the noodles in water, myself, and
serve them with the meat, using some of the sauce as gravy for them.
But that's just me.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

In article .com>,
"aem" > wrote:

> I love short ribs, and this sounds like a tasty recipe. There should
> be enough liquid for that quantity of noodles, I'd say. Unless you
> post that it didn't turn out well I think I'll make this next time I
> see some good looking short ribs. -aem

What's a good looking short rib? Does it wink back or something?
Seriously - what makes a good (looking) short rib? Not much fat?
I'm thinking about this for dinner tonight - I feel like cooking.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

"Melba's Jammin'" > wrote

> "Nancy Young" > wrote:
>
>> 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

> How'd it come out? I think I'd cook the noodles in water, myself, and
> serve them with the meat, using some of the sauce as gravy for them.
> But that's just me.

Came out great, I'll make them again. The noodles worked out just fine
cooking with the ribs, and there was plenty of liquid; I could have added
more noodles. I could have cooked the meat longer, YMMV and all that.

About why the ribs looked good to me, they were so meaty and fresh
looking. They made me pick them up. aem might have a different answer.
Heh.

nancy

On Thu, 30 Nov 2006 07:37:00 -0600, Melba's Jammin'
> wrote:

>In article .com>,
> "aem" > wrote:
>
>> I love short ribs, and this sounds like a tasty recipe. There should
>> be enough liquid for that quantity of noodles, I'd say. Unless you
>> post that it didn't turn out well I think I'll make this next time I
>> see some good looking short ribs. -aem
>
>What's a good looking short rib? Does it wink back or something?
>Seriously - what makes a good (looking) short rib? Not much fat?
>I'm thinking about this for dinner tonight - I feel like cooking.

AND, are these bone-in or boneless short ribs? I see the boneless
ones on sale sometimes and have no clue what to do with them.

TammyM

"TammyM" > wrote

> AND, are these bone-in or boneless short ribs? I see the boneless
> ones on sale sometimes and have no clue what to do with them.

I think they would work great. Mine had bones.

nancy

In article >,
(TammyM) wrote:

> AND, are these bone-in or boneless short ribs? I see the boneless
> ones on sale sometimes and have no clue what to do with them.
>
> TammyM

I hope they'd be bone in. Just because.
I discovered on my morning shopping trip that Cub doesn't have short
ribs. They've got beef back ribs (different place on the critter) and
Meat Guy said they'd probably work but wouldn't be as meaty. Crap. Now
I'm going to have to see if one of the high buck stores have them. I
don't feel like going out * maybe next week. Maybe tomorrow. :-)
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

Melba's Jammin' wrote:
> In article >,
> (TammyM) wrote:
>
> > AND, are these bone-in or boneless short ribs? I see the boneless
> > ones on sale sometimes and have no clue what to do with them.
> >
> > TammyM
>
> I hope they'd be bone in. Just because.

Me too, for the same reason. Good looking ones to me are thick, with
the exterior layer of fat trimmed off. I'm off to search for them this
afternoon. -aem