Hungarian Short Ribs

2 to 3 tablespoons vegetable oil
4 pounds bone-in beef short ribs
2 medium onions, sliced
1 can (15 ounces) tomato sauce
1 cup water
1/4 cup packed brown sugar
1/4 cup vinegar
1-1/2 teaspoons salt
1-1/2 teaspoons ground mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Cooked wide noodles

In a Dutch oven, heat oil over medium-high. Brown ribs on all sides. Add onion; cook until tender. Combine all remaining ingredients except noodles; pour over ribs.

Reduce heat; cover and simmer until the meat is tender, about 3 hours. Thicken gravy if desired. Serve over noodles. Makes 6-8 servings.