Steak Tampiquena

Last week my DIL and I took E into town for a girls' day while the boys worked on peeling cedar stays for the fence

I left them Steak Tampiquena for dinner. A dear neighboring ranchwife friend shared this with me probably 15 years ago and it's a family favorite. I realized I've mentioned it a few times, but never shared the recipe. I've cut a few steps through the years, but I still make it both ways. Originally you begin with making a chicken fried steak and then cover it with the sauce, but last week I used my shortcut method so that's what I'm sharing today. However, I urge you to make the chicken fried steak version at some point because it really does elevate this dish. I've made it both ways for a cowboy crew in the past and it was always a favorite.

Steak Tampiquena

1 stick of butter

2# tenderized round steak sliced into strips

Pepper, granulated garlic, seasoning salt

2 large onions, sliced thinly

1 fresh jalapeno, diced

2 cans green enchilada sauce (I usually use 1 mild and 1 medium)

*Season sliced tenderized round steak (cubed steak) and brown over medium heat in 1/4 C butter. Season in a few small batches and remove browned meat from pan.

Add 1/4 C butter to same pan, adding sliced onions and diced jalapeno, sauteing over medium-low heat for 15 minutes or so, stirring occasionally until onions are golden. 

Stir in green enchilada sauce and let simmer for a few minutes. Stir in cooked meat and let it all simmer for 15 minutes or so.

Spoon over rice or mashed potatoes and sprinkle with shredded sharp cheddar cheese.