SAUCY CAJUN ROUND STEAK

Steps:

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