Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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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