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Biftec Al Horno (Uruguayan Baked Beef)
3 tb Vegetable oil
4 ea Onions; sliced
2 cl Garlic; minced
1 ea Dried aji chile pod; seeds and stem removed, crushed OR- New Mexican chile
1 ts Salt
1/4 ts Freshly ground black pepper
1/2 ts Cayenne powder
3 tb Flour
2 1/2 lb Round steak
1 c Beef broth
2 ea 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 1/4 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 3/4 cup of broth into a jar and shake thoroughly. Slowly strain this mixture into the simmering pan juices and whisk until the mixture and heat through. Pour this sauce over the sliced meat and serve immediately.