Hungarian Short Ribs are on the stove as I write. From the stove, I'll
let them cool and then stick them in the freezer for a meal when Chris
is home in a month. They are so good!

For newcomers who are not informed about the recipe, here is it, from
Nancy's 11-28-2006 post he

Hungarian Short Ribs
(Nancy Young post to r.f.c. 11-28-2006)

€ 4 lbs. 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

* I use at least a big teaspoon of paprika. And I serve them with
halushky (made separately) instead of with noodles.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Melba's Jammin' > wrote:
>
> Hungarian Short Ribs
> (Nancy Young post to r.f.c. 11-28-2006)
>
> * *€ *4 lbs. 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

Wow, only a 1/4*... never realized that Hungarians have such teensy
paprickas... not much noodle either. <g>

Melba's Jammin' wrote:
> Hungarian Short Ribs are on the stove as I write. From the stove,
> I'll let them cool and then stick them in the freezer for a meal when
> Chris is home in a month. They are so good!

Yay! I hope this weather breaks soon so I can make some,
now I'm hungry (hungary?) for it.

nancy

Sheldon wrote:
> Melba's Jammin' > wrote:
>>
>> Hungarian Short Ribs
>> (Nancy Young post to r.f.c. 11-28-2006)
>>
>> € 4 lbs. 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
>
> Wow, only a 1/4*... never realized that Hungarians have such teensy
> paprickas... not much noodle either. <g>

Hey, they had to put in *something* so they could call it
Hungarian!

If that means a drop of paprika, so be it.

nancy

In article >,
"Nancy Young" > wrote:

> Melba's Jammin' wrote:
> > Hungarian Short Ribs are on the stove as I write. From the stove,
> > I'll let them cool and then stick them in the freezer for a meal when
> > Chris is home in a month. They are so good!
>
> Yay! I hope this weather breaks soon so I can make some,
> now I'm hungry (hungary?) for it.
>
> nancy


The kettle simmered nicely while I napped. Poor Rob. . . . He wandered
through the kitchen and said, "I've been holding off eating anything,
saving myself for those ribs." Boy, did I bust his bubble. Poor baby.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Nancy Young" > wrote:
>
>> Melba's Jammin' wrote:
>> > Hungarian Short Ribs are on the stove as I write. From the stove,
>> > I'll let them cool and then stick them in the freezer for a meal when
>> > Chris is home in a month. They are so good!
>>
>> Yay! I hope this weather breaks soon so I can make some,
>> now I'm hungry (hungary?) for it.
>>
>> nancy
>
>
> The kettle simmered nicely while I napped. Poor Rob. . . . He wandered
> through the kitchen and said, "I've been holding off eating anything,
> saving myself for those ribs." Boy, did I bust his bubble. Poor baby.
> --
> -Barb, Mother Superior, HOSSSPoJ

Right - you did that on purpose.

Poor Rob!

;-)


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
> "Melba's Jammin'" > wrote

>> In article >,
>> "Nancy Young" > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> Hungarian Short Ribs are on the stove as I write. From the stove,
>>>> I'll let them cool and then stick them in the freezer for a meal
>>>> when Chris is home in a month. They are so good!
>>>
>>> Yay! I hope this weather breaks soon so I can make some,
>>> now I'm hungry (hungary?) for it.

>> The kettle simmered nicely while I napped. Poor Rob. . . . He
>> wandered through the kitchen and said, "I've been holding off eating
>> anything, saving myself for those ribs." Boy, did I bust his
>> bubble. Poor baby. --

> Right - you did that on purpose.
>
> Poor Rob!

Give him a piece, just one! (laugh)

nancy

"Sheldon" > wrote in message
...
Melba's Jammin' > wrote:
>Wow, only a 1/4*... never realized that Hungarians have such teensy
paprickas... not much noodle either. <g>

HEY!!!

I'm 1/2 Hungarian!

But, I've NEVER put that little paprika in anything! But lotsa noodle. . .

Oh, well. . . .Thanks for the recipe, Nancy! I'll try it.

Van


---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
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Van wrote:
> "Sheldon" > wrote

> Melba's Jammin' > wrote:
>> Wow, only a 1/4*... never realized that Hungarians have such teensy
> paprickas... not much noodle either. <g>
>
> HEY!!!
>
> I'm 1/2 Hungarian!

Oh, no, you mean it's worse?!! Heh.

> But, I've NEVER put that little paprika in anything! But lotsa
> noodle. . .

Some cookbooks are very leery of spicing food at all.
I mean, could you spare it? 1/4 teaspoon for all that food?

> Oh, well. . . .Thanks for the recipe, Nancy! I'll try it.

I hope you like it.

nancy

On Jul 21, 3:43*pm, "Van" > wrote:
>
> I'm 1/2 Hungarian!
>
> But, I've NEVER put that little paprika in anything! *But lotsa noodle. . *.
>
Nancy says she used a "big teaspoon" of paprika; when I made it I used
a tablespoon. It is a delicious recipe. The noodles as given in the
recipe work out fine. -aem

Dimitri wrote:
>
> "Melba's Jammin'" > wrote in message
> ...

>>
>>
>> The kettle simmered nicely while I napped. Poor Rob. . . . He wandered
>> through the kitchen and said, "I've been holding off eating anything,
>> saving myself for those ribs." Boy, did I bust his bubble. Poor baby.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
> Right - you did that on purpose.
>
> Poor Rob!
>
> ;-)



Agreed. Couldn't you have made a double batch and served
one tonight? That's evil!

gloria p

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Nancy Young" > wrote:
> >
> >> Melba's Jammin' wrote:

> > The kettle simmered nicely while I napped. Poor Rob. . . . He wandered
> > through the kitchen and said, "I've been holding off eating anything,
> > saving myself for those ribs." Boy, did I bust his bubble. Poor baby.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
> Right - you did that on purpose.
>
> Poor Rob!
>
> ;-)

I'll extend your sympathy to him. NOT! I was removing the bones from
the meat and he was hovering and asked for a piece. I said no. <g> I
told him he could suck on the bones if he wanted to, though. Oh, all
right, I caved and cut off a small bite for him.

I extracted juice from blackberries and raspberries today and thawed the
Dolgo crab juice. Either later tonight or tomorrow morning, I'll make
jelly.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and updated
7-21-2008
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >,
"Nancy Young" > wrote:

> > "Melba's Jammin'" > wrote

> >> The kettle simmered nicely while I napped. Poor Rob. . . . He
> >> wandered through the kitchen and said, "I've been holding off eating
> >> anything, saving myself for those ribs." Boy, did I bust his
> >> bubble. Poor baby. --

> Give him a piece, just one! (laugh)
>
> nancy

I let him have a bite‹a little one. He'll live. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Nancy Young" > wrote:
>> >
>> >> Melba's Jammin' wrote:
>
>> > The kettle simmered nicely while I napped. Poor Rob. . . . He
>> > wandered
>> > through the kitchen and said, "I've been holding off eating anything,
>> > saving myself for those ribs." Boy, did I bust his bubble. Poor
>> > baby.
>> > --
>> > -Barb, Mother Superior, HOSSSPoJ
>>
>> Right - you did that on purpose.
>>
>> Poor Rob!
>>
>> ;-)
>
> I'll extend your sympathy to him. NOT! I was removing the bones from
> the meat and he was hovering and asked for a piece. I said no. <g> I
> told him he could suck on the bones if he wanted to, though. Oh, all
> right, I caved and cut off a small bite for him.
>
> I extracted juice from blackberries and raspberries today and thawed the
> Dolgo crab juice. Either later tonight or tomorrow morning, I'll make
> jelly.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller ,


I don't care what they say about you - I think after all is said and done
you've got a kind heart.

LOL

:-)

Regards,


--
Old Scoundrel

(AKA Dimitri)