flour, mustard, salt and pepper. Pound as much of the mixture as
possible into the steak with a meat pounder or the edge of a heavy
plate. Cut meat into serving-size pieces. Heat oil in a
large heavy skillet or Dutch oven.
Brown meat well on both sides.
Sprinkle onion, garlic and carrots over meat. Add tomatoes,
Worcestershire sauce and brown sugar. Cover and heat gently until
tomatoes begin to break up.
Stir sauce to blend, turn meat pieces over,
cover tightly and simmer about 2 hours or until meat is very tender. Stir often and add a little water if necessary to keep the sauce from
sticking. Serve with potatoes.