4 lg. beef short ribs
1 tbsp. bottled brown sauce for gravy
2 tbsp. vegetable oil
1 clove garlic, minced
1/2 c. minced onion
1/2 c. minced celery
2 tbsp. corn starch
1 (8 oz.) can tomato sauce
1/2 c. water
1 tsp. salt
1/8 tsp. ground allspice
1 tbsp. prepared mustard
1 tbsp. vinegar
2 tsp. sugar
1 (8 oz.) pkg. med. noodles
2 1/2 tsp. caraway seeds (optional)

Rub ribs well with bottled gravy sauce. In hot Dutch oven, brown ribs well in 2 tablespoons oil; add garlic and onions. Stir in cornstarch, tomato sauce, water, salt, pepper, allspice, mustard, vinegar and sugar.

Simmer, covered, turning occasionally, 2 hours or until ribs are fork tender. Add a little more water as needed.

Cook noodles as label indicates, drain and toss with caraway seeds if desired. Serve ribs on noodles. Pass gravy. Makes 4 servings.