Every summer, before my sister and I hit high school, we would take a family trip to Silver Dollar City in Missouri. I remember chowing down on a bowl filled with potato-broccoli-sausage goulash from a food vendor who stir-fried the dish in a huge, 4' diameter iron skillet. This is my attempted at re-creating that hearty dish chopped full of fresh veggies and greasy sausage. Half of the time shown is spent cutting veggies.
-wok or a large large saucepan
Quick and simple
1-2 medium sized red potato (or a few smaller ones)
2 large carrots, peeled
1 medium head of broccoli
1 medium zucchini
1 medium white or yellow onion
1 ear of fresh summer sweet corn kernels, cut off the cob (optional, in season)
1/2 to 3/4th of a 16 oz package Hillshire Farms pre-cooked Polska Kielbasa sausage*
salt and ground black pepper to taste
*This is currently GF. I believe I might have been mildly cross-contaminated on this product maybe once in the 1+ year I've been using it.
1. Wash veggies and cut them as follows; keep them in separate piles. Wash and cut potato into 1/2th inch cubes. Peel carrots and slice into small-ish chunks. Cut broccoli into bite-sized pieces. Cut zucchini into 1/2th inch thick slices, then chop slices up into 6th chunks. Cut onion up into coarse pieces. Remove husk from ear of corn, wash, and set aside.
2. Extract half of the long sausage link from wrapping (bag and keep remainder for another recipe). Cut sausage into 1/2 inch thick slices, then divide each slice again into 1/4ths. Rinse with water.
3. Place sausage pieces into wok and begin heating them over medium-high heat. Cook for around 3 minutes, or until sausage chunks begin to sizzle and slightly brown.
4. Add in potato cubes and carrot pieces. Stir-fry for an additional 10 minutes.
5. Add in broccoli and zucchini. Stir-fry for an additional 3 minutes.
6. Add in onion (and cut fresh corn). Stir-fry for an additional 5-7 minutes, or until onions are translucent and everything is heated through and flavored with sausage (the potatoes, broccoli and zucchini will be very tender). Serve hot, in deep bowls, maybe with some GF bread.