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(Makes 1 1/3 cups dried sauce, to feed 3-4 with pasta, potatoes, or rice)
Ingredients:
1 pound Lean Ground Beef
2 cloves Garlic, finely minced
1/2 cup Onion, finely chopped
Ground Pepper to taste
1/4 teaspoon Rosemary (optional)
1 1/2 packages Instant
Beef Bouillon, or 1 1/2 Beef Bouillon Cubes
1/4 teaspoon Worcestershire Sauce (and more to taste if desired)
2 tablespoons Flour
1 teaspoon Salt
Directions:
- Brown the beef with the garlic and onion. Let the fat collect and spoon it out. (Although some fat ordinarily adds
flavor to dishes made with ground beef, it will get rancid in dried foods if left for long times at room temperature.)
- Add the rest of the ingredients, and cook over medium heat, scraping the flour off the bottom of the pan to brown it
evenly.
- Spread the mixture in a thin layer on a greased flat pan and dry it in a 140 degree oven with the door propped open,
until it is crumbly, about 6 hours.
- After drying, spread the mixture on paper towels to absorb any extra grease.
- Store the dried sauce, labeled, in a plastic bag in the refrigerator.
- To reconstitute, add 1 3/4 cups water, bring to boil, and simmer 5 minutes.
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