BBQ Rando Faves You Will Love
Kielbasa Goulash
A hearty, vibrant, and comforting one-pot meal packed with savory smoked sausage and sweet bell peppers.
- Prep time: 15 minutes
- Cook time: 45–60 minutes
- Servings: 6–8
Ingredients
- 2 packages (14 oz. each) smoked polska kielbasa, cut into ½-inch rounds
- 2 bags (12 oz. each) frozen Brussels sprouts
- ¼ cup canola oil
- 1 large yellow onion, sliced into strips
- 6 bell peppers (2 red, 2 yellow, 2 orange), cored and sliced into strips
- 2 tsp. steak seasoning blend (such as Montreal seasoning), plus more to taste
- 2 tsp. red pepper flakes, plus more to taste
- 2 heaping tsp. minced garlic
Instructions
Step 1: Prepare the Brussels Sprouts
Cook the frozen Brussels sprouts according to the package directions. Drain thoroughly and set aside.
Step 2: Sear the Kielbasa
Heat the canola oil in a large, 5-quart pot or Dutch oven over medium-high heat. Add the sliced kielbasa and sauté, stirring occasionally, until the sausage is lightly browned and fragrant.
Step 3: Layer the Vegetables and Seasonings
Reduce the heat to medium. Add the sliced onions and bell peppers to the pot in alternating layers. As you build the layers, season each one evenly with the steak seasoning and red pepper flakes.
Step 4: Combine and Cover
Add the minced garlic and the cooked Brussels sprouts to the pot. Stir the mixture thoroughly to ensure the ingredients and spices are evenly distributed.
Step 5: Low and Slow Simmer
Cover the pot with a tight-fitting lid. Cook for 45 minutes to 1 hour, stirring well every 10 minutes to prevent the vegetables from sticking or burning. The goulash is complete when the peppers are perfectly tender and the flavors have fully melded.
Chef’s Note: For a sharper flavor profile, green bell peppers can be substituted for any of the sweeter colored peppers. Adjust the steak seasoning and red pepper flakes at the very end of cooking to suit your personal preference.
BBQ Faves You Love
BBQ Pork & Rice
Ingredients:
4-5 bone in center cut pork chops
3-4 10.5 oz Cream of Celery Soup
1 can of water from one can of Cream of Celery Soup
2 Green Bell Peppers sliced in wide strips
2 Red Bell Peppers sliced in wide strips
2 Yellow Bell Peppers sliced in wide strips
2 Large Yellow Onions sliced in wide strips
1 tsp. Of each Salt & Pepper for flour
1 tsp. Red Pepper Flakes to Taste if you like it hot
Granulated Garlic to Taste
(We use Montreal Steak Seasoning to add more flavor to taste)
1 cup of all purpose flour
½ cup of canola oil
3 cups of white rice
Let’s get cooking:
Salt and Pepper and Flour pork chops and then brown in a frying pan with canola oil. We aren’t cooking them all the way, just a nice golden color. Remove and place on paper towels to drain excess oil.
Slice all bell peppers and onions in wide strips and one layer of vegetables to the bottom of the crock pot. Then add 2 or 3 pork chops and add 2 cans of the Cream of Celery Soup over it and repeat with another layer of vegetables, the remaining pork chops, and 2 cans of Cream of Celery Soup.
Add one can of water (10 oz) and start the crock pot.
Set your crock pot to high for 5-6 hours or until the vegetables are tender.
Cook your white rice to package directions and then add rice to your plate and cover with a pork chop and creamy sauced vegetable and enjoy!
NOTE:
If you are feeding 6 people you can brown 12 center cut pork chops and use 7 cans of Cream of Celery Soup and double the amount of vegetables and seasoning to taste. Don’t forget more rice! Leftovers are amazing too.
BBQ Rando Favorites
BBQ Classic Cabbage Rolls
Ingredients:
1 head of cabbage
1 lb of ground beef / 80/20
1 cup of cooked white rice
½ medium onion diced
½ tsp McCormick Montreal Steak Seasoning
(we use it because it has garlic, salt, pepper, and more in it - perfect blend)
1 egg whipped
2 - 26 oz can of Tomato Soup (we love extra soup to pour over extra rice we make to eat on the side with the stuffed cabbage rolls)
2 dozen toothpicks
Let’s Get Cooking:
Take out the head of cabbage and cut the center core out using a pairing knife.
In a large stock pot boil water and place the whole head of cabbage into the
boiling water for 10 - 15 minutes. Then remove the head of cabbage and peel
the leaves apart carefully.
Mix the ground beef, cooked white rice, onion, seasoning, and egg into a mixing bowl and add a quarter cup of the tomato soup to the meat mixture.
Making the cabbage rolls:
Stuff the meat mixture in the leaves and roll up. You can pin with two toothpicks.
Note: If you have small cabbage pieces you can put two together, just overlap them.
Put some tomato soup in the bottom of a 11” x 13” casserole dish and then place the rolled cabbage. Pour the remaining tomato soup over the cabbage rolls and sprinkle some Montreal Steak Seasoning over top. Not too heavy because the seasoning can be salty.
Bake at 400 degrees in the over for one hour.
Your plate: Add rice to your plate with two stuffed cabbage rolls, remove the toothpicks and then add more soup to cover and enjoy! BBQqqqqqqqq!
Stay Tuned for more recipes coming soon 😋
New BBQ Ribs Recipes Drop Soon!
Stay tuned for more delicious creations coming straight from the smoker! BBQ Rando is busy perfecting new recipes, so be sure to check back soon for the latest flavors.
