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Beef Mushroom Freezer Mix
4 lb Ground beef
2 1/2 Large onions
2 Cloves garlic,minced
3 cn Cream/mushroom soup (10.75oz)
3 cn Mushroom stems/pieces (4oz)
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-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.