2 lb. boneless eye round roast
3/4 cup all purpose flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1/4 cup cooking oil
2 medium onions, sliced
1 lb. large white mushrooms, cubed large
1 can (14.5 oz.) diced tomatoes, with liquid
1 carrot, diced large
1 tbsp. brown sugar
3 tsp. Worcestershire Sauce
2 tsp. crushed red chile pepper
1/2 cup water

This recipe is a New Year's Day tradition in our home. It packs a real punch. For a milder version, reduce the crushed red pepper to 1 tsp. or less.

Trim excess fat from the roast. Slice it 3/4" to 1" thick, then divide each slice into portions about 1" to 2" square. Pound each piece once or twice per side with a mallet if extra tenderness is desired, but do not get too carried away; eye round roast is naturally tender. Do not dry the pieces of meat.

(Boneless steak, such as round steak, is a less expensive alternative, but not nearly as tender as eye round roast. If using the steak, purchase 2 lbs, about 1" thick, and make generous use of the tenderizing mallet.)

Combine the flour, salt, pepper, and mustard in a large bowl.

Heat the oil in a large skillet (or two medium-size skillets) until it sizzles a drop of water. Reduce heat to medium-high.

Drop pieces of meat into the flour and roll them around until thoroughly breaded. Shake off excess flour and carefully lay the pieces in hot oil. Do not crowd the meat in the skillet.

When meat is golden-to-medium brown on one side, turn it over and brown the other side. When fully brown, remove the pieces of meat from the skillet and lay them in the bottom of an oven baking dish. (The pieces of meat should be close but not touching. You will need two dishes: at least one 9x9 and one 9x12.)

Scatter the sliced onions over the meat, followed by the cubed mushrooms and the remainder of the flour mixture.

Place the diced carrot in a Pyrex container and microwave on high for 2-3 minutes, or until the carrot is just beginning to soften.

Combine the tomato, carrot, brown sugar, Worcestershire sauce, red pepper, and water. Spread the mixture over the meat.

Preheat oven to 400°F. Cook open for 30 minutes. Then hood the baking dishes with aluminum foil and cook for another 60 to 90 minutes, or until the meat and carrots are fully cooked.

Serve hot over rice, mashed potatoes, or egg noodles.

Serves 6-8.

Submitted by: Steve Badaracco