Hurried Goulash with Egg Noodles and Peas

Yield: 4

  • 1 tsp extra virgin olive oil
  • 1 1/2 lb. lean sirloin or flank steak
  • 1/2 red onion cut into slivers
  • 2 tbsp paprika
  • 1/2 tsp fresh ground pepper
  • 1/2 red pepper, sliced into strips
  • 1/2 tsp yellow pepper, sliced into strips
  • 1 tsp [1 to 2 tsps] prepared garlic (or 1/2 teaspoon garlic powder)
  • 1 tsp extra virgin olive oil
  • 2 tbsp flour
  • 1 x 284 ml Can beef consommé
  • 1 x 398 ml Can Italian stewed tomatoes
  • 1 tsp red crushed chilies (optional)
  • 3/4 lb. broad egg noodles
  • 4 cups frozen baby peas
Hurried Goulash With Egg Noodles And Peas
  1. Fill large stove-top pot with water. Cover and bring to a boil.
  2. Heat oil in a large nonstick frying pan or wok at medium high.
  3. Cut beef into thin strips against the grain and add to pan. Toss occasionally.
  4. Add onions, spices, and peppers. Toss until peppers are roasted.
  5. Add flour and stir.
  6. Reduce heat to medium low.
  7. Gradually stir in consommé and stewed tomatoes.
  8. Add chilies if you like it spicier. Blend together and heat through.
  9. Place egg noodles in boiling water. Set timer for 10 minutes or follow package directions
  10. Place peas in microwave-safe casserole. Cover and microwave at high for 5 minutes.
  11. Reheat peas an additional 2 minutes when noodles and goulash are done.
  12. When egg noodles are ready, rinse and return to pot and toss with a little olive oil.
  13. Serve meat sauce over egg noodles.