Beef-Mushroom Sauce

This sauce is an easy, quick meal when served on baked potatoes, noodles, rice, quinoa, spelt toast or scones. It can be made with any minced meat - beef, turkey, chicken, lamb... or you can make it vegetarian by swapping the meat for two extra cups of mushrooms and adding some peas. You can also make double and freeze some for another meal. Adapted from a Sue Gregg recipe in "Meals in Minutes."

1. Brown together in fry pan:
- 500g (1 lb) ground beef (or other meat, or 2 cups extra mushrooms)
- 1 small onion, chopped
- 1 cup sliced fresh mushrooms

2. Sprinkle over browned meat/mushrooms and stir unitl combined:
- 6 Tblspns white spelt flour

3. Add to mixture and stir and cook until thickened:
- 2 cups chicken or vege broth
- 1 tspn garlic powder
- 3 Tblspns tamari, to taste

4. Serve over potatoes, rice, etc; or cool and freeze.

(Optional: can add 1 cup white sauce after thawing; reheat gently).