Prep 10 mins
Cook 20 mins
This is my own adaption of the typical Hungarian goulash. We tried the Yves satay beef skewers one night and decided to try it in this recipe. It was a huge success and thought I would share this one. It's hard to believe something so simple to make tastes so good! Great comfort food. **Note: The size of the Satay Beef Skewers is an estimate. There are 2 skewers per package and you will need 6 skewers in total.
- 3 (350 g) packages yves satay veggie beef skewers
- 3 tablespoons olive oil
- 1 large onion, Chopped
- 1 (350 g) package mushrooms, sliced
- 1⁄2 teaspoon Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup peas, small sized, frozen
- 2 (8 ounce) cans cream of wild mushroom soup
- 3⁄4 cup water
- 1 (340 g) package egg noodles, broad, cooked as package directs
- Heat a large non-stick frying pan on medium heat. Add 3 tablespoons of olive oil.
- Remove skewers from satay beef. Slice skewers on an angle to get thin slices. Put slices into the heated frying pan with Worcestershire sauce (I just shake it on while they are cooking). Cook until browned on all sides (about 5 - 8 minutes), stirring occasionally. Add onion and mushrooms. Sauté for about 3 more minutes or until onions become clear.
- Add sea salt and pepper, and 1 cup of frozen baby peas. Stir to mix all ingredients.
- Add cream of wild mushroom soup and mix well. When mixture becomes hot, slowly add water mixing constantly (this helps to eliminate and lumps).
- Turn heat down to simmer. Simmer for 10 minutes, or until mixtures is bubbling and peas are heated through.
- Serve over cooked egg noodles and enjoy!