New Mexico Steak ‘n Spud

By Kipp Rix

I was first introduced to this meal back in the ’80s working on a cattle ranch during my summer break from school. The ranch cook liked this meal because he could cook lesser quality meat low and slow, making the meat nice and tender, and it afforded him few dishes to clean at the end of the meal. We liked it because it was a hearty meal that sit well after a long day of working. For those same reasons, this is an excellent meal for around the station. If we get busy during the day, it is an easy-to-prepare meal that sits well with the crew.

Ingredients:

4 large baking potatoes

3 tablespoons canola oil

1 tablespoon fresh ground black pepper

Sea salt to taste

1 tablespoon red chile powder

1 tablespoon smoked paprika

1 ½ pounds 1-inch diced steak

1 large sweet onion

2 cups sliced baby portabellas

1 can condensed French onion soup

1 cup water

Grated cheese

Sour cream

Cooking Directions:

1. Cook the potatoes until soft and set aside, keeping them hot.
2. In a large skillet, add the canola oil and heat to medium high.
3. Season the meat with salt and pepper.
4. Add the meat to the skillet and brown, stirring often.
5. Dice the onion and add to the skillet, along with the chile powder and paprika, stirring well to combine.
6. Once the onion is translucent, add the mushrooms and stir well to combine.
7. Add the can of French onion soup and water, bring the mixture to a boil.
8. Cover and reduce heat; simmer for 20 minutes. Remove the lid on the skillet and continue to cook until the sauce thickens.
9. Slice the top of the potatoes and spread open; with a fork, slightly fluff the potato.
10. Add a small layer of butter or sour cream on the potato; spoon equal amounts of the meat mixture into each potato and top with cheese and sour cream.

Firefighter and Fire House chef Kipp Rix has been in the fire service for 21 years working as both a volunteer with San Juan County, NM, and a career firefighter with Farmington Fire, NM. Kipp’s journey into the world of cooking started at an early age inspired by Graham Kerr (the Galloping Gourmet) and Julia Child. Currently Kipp’s style of cooking specializes in outdoor grilling and smoked meats with a flair for southwest flavors. Kipp has published two Fire House cookbooks, “Fire House Favorites” and “14 Days on Rt. 66,” available through his Web site (fhpllc.net). In 2012, Kipp’s chili “Animas River Red” was awarded the title of “Best Fire Fighter Chili” in the state of New Mexico, having taken first place at the Hook N Ladder Chili Cook Off sponsored by the Ruidoso Fire Department. Kipp is also an adjunct instructor with San Juan College in the fire science department and conducts specialized fire training. In 2011, Kipp became a contributing writer for Fire Engineering and Fire Life, writing a monthly cooking article, and in 2012 launched his premier episode of the Fire House Cuisine Cooking Show on the Fire Life Web site. In 2015, Kipp became a contributing writer with Inspire Health Magazine, where he shares his Fire House-inspired recipes “Healthy Food with an Attitude.”