- Heat 2 teaspoons butter and olive oil in a skillet over medium-low heat; sauté green bell pepper and chopped onion until soft. Add ground beef and cook, stirring and breaking up, until browned. Drain off excess fat.
- Add tomato juice, potatoes, carrots, and salt. Cover and simmer 20 minutes, or until vegetables are tender.
- Melt butter in a medium saucepan over medium-low heat; blend in flour until smooth and bubbly. cook, stirring, for 2 minutes. Gradually stir in milk and cook, stirring constantly, until thickened.
- Blend sauce with beef and vegetable mixture in the skillet. Heat through and serve.