4 lb Ground beef
2 1/2 lg Onions
2 cl Garlic; minced
3 cn Cream/mushroom soup (10 3/4 oz ea)
3 cn Mushroom stems/pieces (4 oz ea)
1/2 c Water or red wine
1 tb Instant beef bouillon
1/2 ts Pepper
Cook and stir meat in Dutch oven until brown. Drain off fat. Stir
in remaining ingredients; heat to boiling. Reduce heat; cover and
simmer 15 minutes, stirring occasionally. Divide mixture among four
1-qt freezer containers (about 3 cups in each). Cool quickly. Cover
and label; freeze no more than 3 months (see note). Use freezer mix
in the recipes that call for it.
Note: Mixture can be stored in refrigerator up to 3 days. When
using in rounds are brown, about 10 minutes longer.
