hungarian ribs

sf said:

to those who have made the recipe.... do you really use all that
sugar? I can't imagine anything worse than sweet tomato sauce and
shall I buy some Hunarian hot paprika to use?

I also found a chef Pierre video on youtube for goulash that was
almost identical, but used chuck roast cut into cubes, so I'll get a
chuck roast if I can't find short ribs at a reasonable price.

I use no sugar at all in Hungarian Goulash or in Hungarian Short Ribs,
just lots of onions, which do have sugar. I use a pinch of sugar in the
cucumber salad that I usually make with either one of the above main
course dishes, but that is another story.

sf said:

to those who have made the recipe.... do you really use all that
sugar? I can't imagine anything worse than sweet tomato sauce and
shall I buy some Hunarian hot paprika to use? [snips]

I made this quite some time after Nancy Young posted it last year.
The recipe calls for 1/4 cup of brown sugar for 4 pounds of short
ribs, which didn't seem excessive to me. I suppose it might depend on
the tomato sauce you use, as there are some concoctions that contain
HFCS, and some that list some form of sugar high on the ingredients
list. I'd rather avoid those and add my own brown sugar.

As to the paprika I used a teaspoon of regular Hungarian (4 times what
the recipe calls for). It's not particularly hot. I thought this was
a good recipe of the sort that you could fiddle with to suit your
tastes. -aem

margaret suran said:

sf wrote:
I use no sugar at all in Hungarian Goulash or in Hungarian Short Ribs,
just lots of onions, which do have sugar. I use a pinch of sugar in the
cucumber salad that I usually make with either one of the above main
course dishes, but that is another story.

What's your recipe, Margaret? I just bought a 4+ pound bone in chuck
for this.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

sf said:

margaret suran said:

sf wrote:
I use no sugar at all in Hungarian Goulash or in Hungarian Short Ribs,
just lots of onions, which do have sugar. I use a pinch of sugar in the
cucumber salad that I usually make with either one of the above main
course dishes, but that is another story.

What's your recipe, Margaret? I just bought a 4+ pound bone in chuck
for this.

It's my Mother's old recipe and she was not a good cook. Just lots and
lots of chopped yellow onions and a clove or two of crushed or finely
chopped garlic, browned in butter in this case, but others would
probably use another cooking fat. When nice and golden brown, add the
ribs, which I like to brown first, but my Mother did not. At this point
my Mother would add salt, ground black pepper and sweet paprika. She
would cover the meat tightly and let it simmer for several hours, about
two and a half to three, with the onions giving up enough liquid to
produce a thick gravy. If there was not enough liquid, she would add a
little water or beef or chicken stock. The meat was considered done,
when it almost fell off the bone.

I like to add a little stock and a little canned tomato sauce to the
meat when I put in the seasonings. Otherwise, I proceed as my Mother
did. Both she and I made the dish ahead of time, to chill it and remove
the fat which is abundant when cooking this cut of meat. It actually
tastes better when re-heated.

margaret suran said:

sf said:

margaret suran said:

sf wrote:
I use no sugar at all in Hungarian Goulash or in Hungarian Short Ribs,
just lots of onions, which do have sugar. I use a pinch of sugar in the
cucumber salad that I usually make with either one of the above main
course dishes, but that is another story.

What's your recipe, Margaret? I just bought a 4+ pound bone in chuck
for this.

It's my Mother's old recipe and she was not a good cook. Just lots and
lots of chopped yellow onions and a clove or two of crushed or finely
chopped garlic, browned in butter in this case, but others would
probably use another cooking fat. When nice and golden brown, add the
ribs, which I like to brown first, but my Mother did not. At this point
my Mother would add salt, ground black pepper and sweet paprika. She
would cover the meat tightly and let it simmer for several hours, about
two and a half to three, with the onions giving up enough liquid to
produce a thick gravy. If there was not enough liquid, she would add a
little water or beef or chicken stock. The meat was considered done,
when it almost fell off the bone.

I like to add a little stock and a little canned tomato sauce to the
meat when I put in the seasonings. Otherwise, I proceed as my Mother
did. Both she and I made the dish ahead of time, to chill it and remove
the fat which is abundant when cooking this cut of meat. It actually
tastes better when re-heated.

Thank you, Margaret! I'm off to the kitchen to apply that to my chuck
roast! 🙂 This thing cost me over $13 and the short ribs were even
more expensive.

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

In article <[email hidden]>,

aem said:

sf said:

to those who have made the recipe.... do you really use all that
sugar? I can't imagine anything worse than sweet tomato sauce and
shall I buy some Hunarian hot paprika to use? [snips]

I made this quite some time after Nancy Young posted it last year.
The recipe calls for 1/4 cup of brown sugar for 4 pounds of short
ribs, which didn't seem excessive to me. I suppose it might depend on
the tomato sauce you use, as there are some concoctions that contain
HFCS, and some that list some form of sugar high on the ingredients
list. I'd rather avoid those and add my own brown sugar.

As to the paprika I used a teaspoon of regular Hungarian (4 times what
the recipe calls for). It's not particularly hot. I thought this was
a good recipe of the sort that you could fiddle with to suit your
tastes. -aem

Agreed. I had 6# this morning that I pressure cooked. I also used more
paprika than the recipe calls for -- maybe a teaspoon of Penzeys Half
Sharp. Dinner tonight was terrific except that I ate way too many
halushky. We had green beans and cucumbers with sour cream and vinegar
and fresh dill. It was good to be at my table this evening. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007