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By Craig Claiborne
Combine the beef with the salt, pepper and celery salt. Shape into one-and-one-half-inch balls. Roll in two tablespoons of the flour and brown in the shortening.
Add the green peppers, onion rings and garlic and brown lightly. Add the stock, cover, and cook slowly for about fifteen minutes, until tender.
Mix the remaining flour with the cold water to form a smooth paste. Add to the pan and cook until the gravy is medium thick. Serve hot.
© 1966 Craig Claiborne estate. All rights reserved.