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 browning 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.