Wiener and Veggies with Egg Noodles

This is a simple quick dish that utilizes a lot of pantry items. I learned it during my college time. My dorm mates used to cook this in our kitchen. I might have adapted it a bit, but I just love it because it is fast, uses a bunch of veggies, wiener sausages and has a nice sauce with it.

By now, it has become a favorite dish :)

Ingrediens

• 2 tablespoons oil
• 1 onion - diced
• 1 chili pepper - sliced
• 1 red bell pepper - diced (1/2 inch)
• 1-2 carrots - sliced
• 4 wiener sausage (best pork, german style)
• 1 tomato - diced
• 1 can mushrooms
• 1/2 cup corn (about 1/2 of a can)
• 1/2 cup peas (about 1/2 of a can)

For the Sauce: 

• 1 - 1 1/2 cup of water
• 3 tablespoons cream cheese (best the ones with herbs or chives and onions in it)
• 3 tablespoon cream
• 1/2 tablespoon vegetable or chicken bouillon (the seasoning, not the liquid)
• salt, pepper, cayenne pepper to taste

Served over:

• Egg noodles

Preparation

Prepare the Base

Heat up the oil in a large frying pan. Add the onions and sauté till translucent. Add the chili pepper, bell pepper and carrot and fry for 3 minutes. Add about 1 tablespoon of water. Cover the frying pan and let the veggies steam for about 5 minutes by medium heat.

Prepare the Sauce

Now, start preparing the sauce by adding salt and pepper to the veggies. Add 1/3 cup of water. Stir in 1/2 tablespoon of vegetable bouillon spice. Add 3 tablespoons of cream cheese. Stir well, till everything is dissoved and let boil for 2-3 minutes.

Finish Up

Add the tomatoes. They will cook down almost completely but will counterbalance the sweetness of the veggies and the sauce. They will give it a bit of tartness. Add the wiener sausages and mushrooms and cook everything for another for 5 minutes, till you see the wiender sausage slices start to bulge a little. Now, add the corn and peas, they only need to be warmed up. Stir everything and keep cooking only till all the veggies (check the carrots as they are the hardest) are soft.

Finish the sauce off by adding another 1/2 - 1 cup of water, depending on how much has vaporated during cooking already. You do want to have enough sauce for your dish, it is the best part. Don't be stingy with the water, you can always add more flavor with the cream cheese and the spices. At this time, stir in 3 tablespoons of cream. You wait with the cream till the end as you do not want to boil the cream, it would separate. Season everything with salt, pepper, cayenne pepper and more vegetable bouillon to taste.

Serve over egg noodles, best if they are wide noodles.

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