Hurried Goulash with Egg Noodles and Peas
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INGREDIENTS 1 teaspoon extra-virgin olive oil
1-1/2 pounds lean sirloin or flank steak
1/2 red onion, cut into slivers
2 tablespoons paprika
1 teaspoon Mrs. Dash Table Blend
1/2 teaspoon fresh ground pepper
1/2 red bell pepper, sliced into strips
1/2 yellow bell pepper, sliced into strips
1 to 2 teaspoons minced garllic or 1/2 teaspoon garlic powder
1 teaspoon extra-virgin olive oil
2 tablespoons flour
1 can beef consommé
1 can Italian Stewed Tomatoes
1 teaspoon crushed red pepper, optional
3/4 pound broad egg noodles
4 cups frozen baby peasFill large pot with water. Cover and bring to a boil.
Heat oil in a large nonstick frying pan or wok at medium-high heat.
Cut beef into thin strips against the grain and add to pan. Toss occasionally. Add onions, spices, and peppers. Toss until peppers are roasted. Add flour and stir. Reduce heat to medium low.
Gradually stir in consommé and stewed tomatoes. Add chilies, if using. Blend together and heat through.
Place noodles in boiling water. Set timer for 10 minutes or follow package directions.
Place peas in a microwave-safe casserole. Cover and microwave on high for 5 minutes. Reheat peas an additional 2 minutes when noodles and goulash are done.
When egg noodles are ready, rinse and return to pot and toss with a little olive oil.
Serve meat sauce over egg noodles.