Short Ribs Hungarian
Hungarian-style short ribs simmered in savory tomato and onion sauce, accented with garlic, spices, and finished with creamy sour cream—rich, flavorful, perfect for cozy dinners.
Ingredients
Instructions
- Sprinkle a heavy skillet with salt.
- Place short ribs, fat side down, in the skillet and brown on all sides; drain off the excess fat.
- Add chopped onion and brown; then add remaining ingredients except sour cream and pour them over the ribs.
- Cover and simmer slowly for 2 hours or until the ribs are tender, adding more tomato juice if needed.
- Just before serving, stir in sour cream.
- Serve with buttered noodles and poppy seeds.
Tips & Substitutions
For a richer flavor, consider marinating the short ribs in garlic, thyme, and pepper overnight. If you don't have sour cream, Greek yogurt can be a great substitute for a similar tangy taste. Additionally, using beef broth instead of water can enhance the depth of the sauce. Keep an eye on the ribs during simmering to ensure they remain submerged in the liquid.
Serving Suggestions
Serve the short ribs hot, spooning the rich sauce over them. This dish pairs beautifully with buttered noodles and a sprinkle of poppy seeds for added texture. A side of roasted vegetables or a simple green salad can complement the meal well. For a heartier option, consider serving with crusty bread to soak up the sauce.
Storage & Reheating
Store any leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a skillet over low heat, adding a splash of water or broth to prevent drying out. Cover the skillet to retain moisture, and heat until warmed through. For longer storage, freeze in portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Short Ribs Hungarian contains roughly 177 calories, with 4g protein, 26g carbohydrates, and 7g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1583mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while short ribs are traditional, you can use chuck roast or brisket. Adjust the cooking time as needed, since these cuts may require more or less time to become tender. Always ensure the internal temperature reaches a safe level for consumption.
What can I serve with Hungarian short ribs?
Hungarian short ribs pair well with buttered noodles or mashed potatoes. You can also serve them with a side of pickled vegetables for a nice contrast. A glass of red wine, such as a Cabernet Sauvignon, complements the rich flavors beautifully.
How can I thicken the sauce if it's too thin?
If the sauce is thinner than desired, you can thicken it by simmering it uncovered for an additional 10-15 minutes to reduce the liquid. Alternatively, mix a tablespoon of cornstarch with a bit of cold water to create a slurry, then stir it into the sauce and cook until thickened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).