Santa Fe Steak by Tbone
* 4 ea Rib Eye Steaks
* 2 tbsp olive oil, divided
* 2 tsp beef bouillon
* 1 lg onion, chopped
* 4 med carrots, sliced
* 3 stks celery, chopped
* 2 cloves garlic, minced
* 1/2 tsp "Nogales" Chili Powder.
* 1/2 tsp "Chuckwagon" Super All Purpose Seasoning.
* 2 tbsp corn starch
* 6 med potatoes, peeled and cubed.
* 1 tbsp butter
* 3 tbsp sour cream
How to Prepare:
Combine bouillon, onion, carrots, celery, garlic, chili powder and 4 cups water water. Cook over medium heat until carrots are semi tender.
Heat 1 tbsp of oil in a large skillet. Sear steaks on both sides. Add bouillon and vegetables mixture, simmer over med heat for 20 minutes.
Bring 2 qts water to a boil and add 1 tsp salt and potatoes. Cook until tender. (do not over cook) Drain and add butter and sour cream. Mash and set aside keeping warm.
Remove steak and bouillon mixture from skillet. Put steaks back in skillet and brown over med heat. Put bouillon mixture in a small pot. Spoon out 1/4 cup of liquid and blend in corn starch. Add to bouillon mix a little at a time to thicken. Let simmer for 3-4 minutes.
Serve over steak and potatoes.