Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Ground beef 3 cn Mushroom stems/pieces(4oz)
2 1/2 Large onions 1/2 c Water or red wine
2 Cloves garlic,minced 1 tb Instant beef bouillon
3 cn Cream/mushroom soup(10.75oz) 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-quart
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.

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