Prep the meat. Cut the steak into four serving-size pieces. Combine the flour, seasoned salt, and pepper in a shallow bowl. Sprinkle each piece on both sides with some of the flour mixture. Pound the pieces with a meat mallet or rolling pin to thin and tenderize.

Brown the steak. Heat the oil in a large skillet over medium-high heat. Brown the meat well on both sides. Pour off excess drippings.

Add the tomatoes and seasonings. Add the tomatoes, water or beef stock, garlic, chopped onion, and celery to the skillet with the beef. Bring to a boil. Cover, reduce the heat to low, and simmer for about 1 to 1 1/2 hours, until quite tender.

Add the bell pepper. Add the bell pepper to the skillet and cook, covered, for an additional 10 to 20 minutes.