1/2 lb. of ground beef
1 medium onion, diced
2 cloves garlic, minced
1/2 tsp seasoned salt
1/4-1/2 tsp black pepper
1-2 cans of cream of mushroom soup
1 tbsp dried parsley
Brown meat in a large skillet with the onions, garlic and salt/pepper over medium heat. Drain off excess fat. Mix in 1-2 cans of cream of mushroom soup, as well as approximately 1/3 of the used can filled with milk for every can of soup. Stir well as mixture is being heated in order to get a smooth consistency. Add parsley and simmer for approximately 5 minutes.
Serve over potatoes, cooked any style, as well as rice or biscuits.
**If you prefer to make the gravy from scratch, you can brown chopped mushrooms, onions and garlic with the meat and then add 1/4 cup of all purpose flour to the fat in the pan after browning and removing the large chunks of meat. Stir together until it is thick. If there was not enough fat, then add more butter a tbsp at a time until the mixture is thick. Stir it over the heat for about 1-2 minutes. Then gradually add 2 cups of milk (the higher the milkfat, the richer the gravy) followed by the parsley to the mixture as you continue stirring over medium heat. It will begin to thicken as it simmers. Continue to stir until it reaches its desired consistency.