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1.
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Preheat oven to 325 degrees F.
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2.
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Fry bacon in a Dutch oven over medium heat until crisp.
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Turn off heat and remove bacon to a plate.
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Carefully spoon drippings from the pot into a measuring cup and add enough canola oil to equal 1/4 cup total fat.
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3.
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Put the flour into a shallow dish or saucer.
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Trim the beef of extra fat and divide into four individual servings.
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Season each side with half of the salt and pepper then dredge in the flour.
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Season again with remaining salt and pepper and dredge in flour again.
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4.
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Return Dutch oven to medium-high heat, add the oil/bacon drippings mixture and when the oil is hot, add two of the steaks.
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Brown for 2 minutes on each side or until golden then remove the browned steaks to a wire rack, set over a plate, to rest.
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Repeat with the two remaining steaks.
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5.
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After the last two steaks are removed from the pot to the wire rack, add the onions, green pepper and garlic and saute for 2 minutes.
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Stir in the tomato paste until combined and then add the diced tomatoes, oregano, paprika, Worcestershire sauce and beef stock.
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6.
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Stir until the sauce comes to a simmer, crumble the cooked bacon into the pot and stir into the sauce.
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Return the steaks to the Dutch oven along with any accumulated juices and submerge them in the sauce.
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Cover and cook for 1 1/2 hours in the preheated oven.
