| 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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