Beef Creole With Potato Puffs Recipe

• 1 pound grnd chuck
• 1/2 c. minced onion
• 1/2 c. minced green pepper
• 1/2 c. minced celery
• 1 (10 ounce.) pkg. frzn peas
• 1 tbsp. flour
• 1 teaspoon chili pwdr
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 c. ketchup
• 1 c. tomato juice
• 1 tbsp. Worcestershire sauce

1. Preheat oven to 375 degrees.
2. In large skillet, over medium heat, slowly brown chuck, leaving in large chunks.
3. Add in onion, pepper, and celery; cook, stirring, till tender-crisp.
4. Add in peas.
5. Blend flour with chili pwdr, salt, and pepper; stir quickly into meat mix.
6. Add in ketchup, tomato juice, and Worcestershire sauce.
7. Cover; simmer 5 min.
8. Meanwhile, make Potato Puffs.
9. In medium bowl, combine all ingredients; beat to blend.
10. Turn meat mix into 2 qt casserole.
11. Drop potato puffs by Tbsp.
12. onto warm meat mix.
13. Cover.
14. Bake at 30 min.

chuck, onion, green pepper, celery, frzn peas, flour, chili pwdr, salt, pepper, ketchup, tomato juice, worcestershire sauce

Taken from cookeatshare.com/recipes/beef-creole-with-potato-puffs-33475 (may not work)