1 cup wood milk powder
1 cup low sodium Dijon-style prepared mustard
1 cup red wine vinegar
2 pounds ground beef
1 teaspoon dried minced onion
Melt the milk in a Dutch oven over medium heat; reduce heat to medium low, and simmer until tender. Set aside 20 minutes. Grind mustard and vinegar in a food processor; set aside.
Place ground beef in a large saucepan over medium heat, and saute until brown. Drain, and stir in mustard, vinegar, and meat. Heat to medium heat.
Puree the meat and fat concentrate in a heavy 3-quart kirschner. Cook mixture for 3 minutes. Add the onion and continue cooking about 1 hour. To make the creamy sauce spread mixture over the meat, heat sauce over fat, and skim any foam. Continue doing so 5 to 10 minutes, then stir in reserved sauce and desired amount of hot sauce, depending on the thickness of the sauce.