Don Diego's Carne en Salsa Jalapeña

Ingredients for 4 servings:

• 4 steaks, beef al gusto
• salt and pepper
• Oil, for frying
• 25 g butter
• 2 medium-sized onions, cut into julienne
• 2 garlic cloves, finely chopped or pressed
• 6 chili peppers (Chiles Jalapeños), cut into strips (or 1 small can Jalapeños)
• 1 tsp cornstarch, optional
• 200 ml cream
• 200 ml milk
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Beef steaks in a mild, spicy cream sauce from Nicaragua

Contrary to what the recipe name suggests, Salsa Jalapeña—as prepared in Nicaragua—is not a fiery, hot throat-igniting sauce, but rather a creamy, mildly spicy sauce, preferably served with fried beef steaks, but also with other roasted meats. This shouldn’t stop anyone from aiming for the spiciness they desire. The heat of the sauce is regulated by the preparation of the jalapeños. Removing the white inner ribs containing the seeds and cutting the body into strips creates a “Salsa a la Nicaragüense.” The more of the pepper’s inner core you add, the spicier the final product will be. Fry the beef steaks of your choice (fillet, rump, etc.) in a pan with a little oil, season with salt and pepper to your liking, and then keep warm in the oven. In the same pan with the cooking juices, melt the butter and sauté the onions, garlic, and jalapeños over medium heat until the onions are translucent and soft. If you like, you can now sprinkle a level teaspoon of cornstarch over the mixture and stir through. Add the cream and mix it with the contents of the pan. Now pour in half the milk and let the sauce simmer over low heat for 5 minutes. If the sauce is too thick, add more milk. If it is too runny, thicken the sauce with a little cornstarch. Season with salt and pepper. Arrange the steaks on warmed plates and cover generously with the jalapeño salsa. In Nicaragua, white rice is a must (see: Don Diego’s Arroz Blanco). A salad on the side is always welcome.