Biftec al horno (uruguayan baked beef)

Yield: 4 servings

Measure Ingredient
3 tablespoons Vegetable oil
4 eaches Onions; sliced
2 cloves Garlic; minced
1 each Dried aji chile pod; seeds and stem removed, crushed OR- New Mexican chile
1 teaspoon Salt
¼ teaspoon Freshly ground black pepper
½ teaspoon Cayenne powder
3 tablespoons Flour
2½ pounds Round steak
1 cup Beef broth
2 eaches Tomatoes; sliced 1/4-inch thick

Heat 1 tablespoon of the oil in a Dutch oven and saute 1 of the sliced onions, the garlic, and the crushed chile until the onion is soft. Using a slotted spoon, remove the sauteed mixture to a small bowl and set aside.

Mix the salt, black pepper, cayenne, and 2 tablespoons of the flour together and press the mixture into both sides of the round steak.

Heat the remaining 2 tablespoons of oil in the casserole and brown the steak on both sides. Cover the steak with the 3 remaining sliced onions and ¼ cup of the broth and cover tightly. Bake in a 350 degree F oven for 1 hour, or until the meat is tender.

Layer the tomatoes on top of the onions and bake for 15 to 20 minutes more. Remove the meat to a heated platter, allow the meat to sit for a few minutes, and then slice it thinly and keep warm.

Bring the juices in the casserole dish to a slow boil on top of the stove. Put the remaining 1 tablespoon of flour and the remaining ¾ cup of broth into a jar and shake thoroughly. Slowly strain this mixture into the simmering pan juices and whisk until the mixtue and heat through. Pour this sauce over the sliced meat and serve immediately.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95

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