Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Short Ribs With Garbanzos




Source of Recipe


?????????
4 lb Beef rib short ribs
2 tb Cooking fat
Salt
Pepper
1/2 c Onion; chopped
1 sm Green pepper; shopped
1/2 c Celery; thinly sliced
10 3/4 oz Condensed tomato soup
1/2 cn Soup can of water
1 ts Water
1 ts Worcestershire sauce
1 ts Prepared mustard
1/2 ts Paprika
15 oz Garbanzos; drained


In a Dutch oven, or large pan with tight-fitting cover, brown meat on all sides in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

Cook onion in drippings remaining in pan until soft but not browned; stir often.

Add green pepper, celery, tomato soup, water, sugar, Worcestershire sauce, mustard, and paprika; mix wel.

Return meat to pan. Cover tightly and simmer for 1 1/2 to 2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly thoughout.

Add garbanzos during the last 5 minutes of cooking. Taste sauce and correct seasoning, if necessary, with salt and pepper.

Skim off any excess fat before serving.