Necessity is the mother of all inventions, and probably all dinner recipes as well. This recipe is pretty much derived from the fact that we have a lot of carrots in the house and for some reason Michael bought twice the amount of turkey kielbasa and egg noodles than what we needed last week. So this is what I’ve come up with. You can of course change this around to make it work for whatever vegetables you have on hand – I think broccoli or brussel sprouts would be great too. Even spinach or kale (I love kale!).
14 oz. turkey kielbasa, cut into 1/4″ rounds
4-5 large carrots, peeled and diced
1 onion, diced
3-4 cloves of garlic, diced
1-2 cups of frozen peas, depending on how much you like peas
1 TBSP mustard powder (you can probably substitute 2 TBSP of brown mustard as well – just add it in with the stock instead)
2 TBSP flour
1 cup chicken stock
1/2 cup of low fat sour cream
salt and pepper to taste
1 package of egg noodles (we use No-Yolk)
- Prepare egg noodles as directed.
- Heat olive oil over medium heat and sauté onions 2-3 minutes.
- Add garlic and brown for 1 more minute. Add carrots and kielbasa and brown on both sides for about 3-4 minutes each or until carrots start to soften.
- Add the peas and stir. Season everything with salt, pepper, and mustard.
- Push all the ingredients over to one side of the pot. If necessary, add a little more olive oil or a little pat of butter to the pan and let it melt. Add the flour and stir it well so that it is pasty, but not lumpy. Keep cooking it for 1-2 minutes.
- Add chicken stock and whisk with the flour mixture. Mix it all together with the other ingredients so that there is a thick pan gravy.
- Serve over the egg noodles, with sour cream, if desired.