1 pound lean ground beef
1/2 cup vegetable oil
1 large onion, diced
4 stalks celery, diced
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons minced garlic
2 tablespoons dried parsley
1 teaspoon dried thyme
1 teaspoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme, divided
1 teaspoon salt
1 cup all-purpose flour
1 cup chopped fresh parsley
1 medium potato, peeled and cubed
In a large skillet over medium heat, heat 1/2 cup of the oil over medium heat and fry the browning side of the beef until it is browned. Mix in the onion and celery and saute for about 5 minutes. Stir in the celery and bell pepper; cook for 3 minutes, adding garlic and parsley as needed. Season with thyme and parsley mixture. Bring to a long simmer. Stir in garlic, parsley, thyme, parsley mixture, onion and celery seasoning; cook for about 10 minutes.
Stir in the parsley mixture next. Cook over medium heat for about 5 minutes, stirring frequently. Reduce heat to medium-low and cook for 5 minutes, stirring occasionally. Stir in the flour, stirring constantly, and cook for about 1 minute. Return meat to the skillet and heat through.
Pour cooking liquid into the pan in a large bowl; add 2 tablespoons of water for every tablespoon of beef or vegetable oil, or a little less. Mix well and pour over meat mixture. Serve immediately.