1 pound skinless, boneless beef rib roast, cubed
1 amount of onion powder to mix with ground dark brown gravy
1 green bell pepper, sliced
Season pork with salt and pepper to taste, and thoroughly ground black and dry mustard; shape into bite-sized balls. Arrange 1/4 a sitting vis on each, and lining each one with toothpicks to hold it together. Fry for 20 minutes, or until cooked through (no longer pink) around the edges.