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GROUND BEEF MIX

1 pound lean ground beef
2 cloves garlic, finely minced
1/2 cup finely chopped onion
Ground pepper to taste
1/4 teaspoon rosemary leaves, optional
1 1/2 packets instant beef boullion, 1-1/2 beef boullion cubes, or 1 1/2
teaspoons Bovril
1/4 teaspoon Worcestershire sauce
2 tablespoons flour
1 teaspoon salt

Brown the beef with the garlic and onion. Setting the pan slightly
on a slant and pushing the meat to the higher side, let the fat
collect and spoon it out. Add the rest of the ingredients, and
cook over medium heat, scraping the flour off the bottom of the
pan to brown it evenly.

Note: After browing ground meat, pour off whatever grease has
collected. Although some fat ordinarily adds flavor to dishes made
with ground meat, it will get rancid in dried foods if they are
left for long at room temperature. It's best to store dried meals
that might contain a little fat in the refrigerator or the freezer
if you make them ahead of time.

Spread the mixture in a thin layer on a greased flat pan and dry
it in a 140 degree F. oven with the door propped open, until it is
crumbly, about 6 hours [or use your food dehydrator]. After drying,
spread it 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 a boil, and simmer
5 minutes.

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