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Milton Vincent

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Meats	16	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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