HAMBURGER GRAVY by www.country-cooking.com
1 lb Ground beef
Salt & Pepper to taste
1 1/2 c Water + 2 Tbsp
3 med Onions, chopped (optional)
1 Beef bouillion cube (optional)
Cook ground beef until no longer pink, add onions and cook until onion
is transulcent. Drain excess grease if needed, but leave about a tbsp
or two in the skillet. Or if you have some Bacon grease drain beef
grease and add a tbsp or 2 of that instead. Sprinkle a scant two tpsp
of water over the Meat mixture, and stir in well over low to medium
heat.
Add approximately a cup and a half of water, and stir until blended.
(You can add bouillion cube at this point, if desired) Simmer, stirring,
until the "gravy" thickens. Add more salt and pepper if it needs it.
Serve over buns, bread, biscuits, potatoes or whatever you think will
be good.
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