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1
In a large plastic bag, shake together flour, salt and pepper.
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2
Cut steak into 8 pieces.
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3
One piece at a time, seal steak in bag; pound with meat mallet to 1/4 inch thikcness, working flour mixture into meat.
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4
Reserve any remaining flour mixture.
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5
In a Dutch oven, heat oil over medium high heat; brown meat well, in batches if necessary.
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6
Remove to plate.
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7
Add bacon to pan; cook over medium heat until crisp, about 5 minutes.
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8
Drain off fat.
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9
Add onions, garlic, celery, Cajun seasoning and thyme; cook, stirring until onions are softened, about 5 minutes.
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10
Sprinkle with any reserved flour mixture, cook, stirring for 1 minute.
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11
Whisk tomato paste into stock; pour into pan,.
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12
Return steaks and any accumulated juices to pan.
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13
Cover and simmer over low heat, turning steaks halfway through, 1 hour and 45 minutes.
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14
Add green pepper.
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15
Simmer, covered until steaks are fork tender and green pepper is tender crisp, about 15 minutes.
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16
Sprinkle with green onions and parsley.
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17
Crockpot Version: Follow first paragraph as directed, In frypan, brown meat, transfer to crockpot.
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18
Whisk tomato paste into 2 cups beef stock; pour into frypan and bring to boil, scraping up brown bits, pour into crockpot.
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19
Add remaining ingredients, except green pepper, green onions and parsley.
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20
Cover and cook, stirring twice, until meat is tender, on low for 8 hours or on high for 4 to 6 hours.
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21
Add green pepper, cook on high for 15 minutes.
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22
Serve sprinkled with fresh onions and parsley.
