Parsley Hamburger Gravy 

1lb. hamburger
1/2 onion, chopped or 1/4 c. dried, minced onion
2 T. arrowroot flour or corn starch
2 bouillon cubes vegetable, chicken or beef

2-4 T. dried parsley

salt 

pepper

garlic powder

about 1 c. water  

1/4 c. water

Brown hamburger over med heat, drain off fat if there is more than a tablespoon.  Add onion and cook until softened.  ( If using dried onion can skip this step)  Add parsley, 1 cup water and bouillon cubes. Add salt, pepper, and garlic powder to taste.  Pour in 1 cup water and bring to boil.  In separate bowl stir 2 T. arrowroot into the 1/4 c. cold water then after the hamburger mixture boils stir in the arrowroot mixture stir until thickened.  Can adjust thickness of gravy by adding more water or  cooking a little longer.  Serve over baked or mashed potatoes, or cooked rice.