Tues. night dinners (catch up)

Hungarian short ribs
2 to 3 Tbl. oil
4 lb. bone in beef short ribs
2 med. onions sliced
1 can (15 oz.) tomato sauce
1 cup water
1/4 cup packed sugar
1/4 cup vinegar
1 1/2 tsp. salt
1 1/2 tsp. ground mustard
1 1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
Cooked wide egg noodles
Brown ribs on all sides in oil. Add onions; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer for 2 to 2 1/2 hours. Thicken gravy if desired and serve over noodles.


Note: The sauce is delicious but the ribs were fatty so if I was to fix this again I think I would just use stew meat and forget the bones and fat:)