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.