• ¾ lb. lean ground beef
• ¾ C. coarsely ground peeled potatoes
• ¼ C. finely chopped onion
• 2 Tbs. chopped green pepper
• 1 egg, beaten
• ¼ tsp. salt
• 1 Tbs. cooking oil
• 1 C. tomato juice
• 1 Tbs. all purpose flour
• ¼ C. water

In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over medium heat, brown the patties in oil; drain. Add tomato juice. Reduce heat; simmer 20 to 25 minutes or until meat is no longer pink. Remove patties to serving platter; keep warm. Combine flour and water; gradually add to juice in the skillet. Cook over medium low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.