Another recipe from cookbook Recipes for the New Millennium (© 2000, Morris Press), subtitled "A Collection of Recipes from Former and Present Parishioners of Holy Ghost Church, Bethlehem, PA."

This one is a classic Hungarian dish, though I am quite surprised that it does not include paprika in its formulation!


HUNGARIAN SHORT RIBS
(from Bette Votral)

Ingredients:
4 lbs. beef short ribs 2 Tbsp. oil
2 medium onions, sliced 2 c. water
2 c. tomato sauce 1/4 c. vinegar
1/4 c. brown sugar 1 tsp. dry mustard
1 tsp. Worcestershire sauce 1 tsp. salt
6 oz. egg noodles  

Preparation:
In Dutch oven, brown meat in hot oil; add onions and simmer for 10-15 minutes. Blend 1 cup water, tomato sauce, vinegar, brown sugar, dry mustard, Worcestershire sauce and salt; pour over meat. Cover and simmer 2 - 2 1/2 hours or until meat comes off of the bones. Skim off most of the fat. Stir in the noodles plus the second cup of water (add extra water, if needed). Cover and cook, stirring occasionally, for 15-20 minutes.

Notes:
Serves 4-6.