Yield: 16 servings
Measure | Ingredient |
---|---|
4 pounds | Ground beef |
2½ \N | Large onions |
2 \N | Cloves garlic,minced |
3 cans | Cream/mushroom soup(10.75oz) |
3 cans | Mushroom stems/pieces(4oz) |
½ cup | Water or red wine |
1 tablespoon | Instant beef bouillon |
½ teaspoon | 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.