In a medium bowl, mix ground meat and water together. Set aside. In a heavy stew pan, brown butter and flour. Add meal and water mixture, stirring well to prevent lumping. Season with salt and pepper. Add onion (and diced carrot, if you wish.) Cover and bring to a boil; cook 5 minutes. Reduce heat and simmer until the meat is tender and the gravy thickened, 35 to 40 minutes. Serve on a platter with a border of boiled rice or mashed potatoes. Garnish with minced parsley.
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