---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 16 servings
       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.