Ryan, I kept meaning to get this recipe to you anyway, so I figured I'd post it. And Jess, this is a great one to freeze in a ziploc. I leave out the sour cream until I'm ready to use it just b/c it can get a weird texture after being frozen. So when you're ready, thaw, add sour cream and throw it over some noodles.
1-1 1/2 lbs ground beef
1 1/2 cups beef broth
1/4 - 1/2 cup white wine (depends on how winey you want it)
8 oz mushrooms, sliced
3 tbsp flour
1 cup sour cream
noodles or rice
Brown and drain the meat. I use the beef bouillon cubes so for 1 1/2 cups broth, I use 1 cup hot water and 1/2 cup white wine. Then just cook the mushrooms in that mixture. Once the mushrooms are cooked, take them out and use 1/3 cup of the broth/wine and add the flour. You can shake them together in a tightly covered container or just put them in the pan and whisk them until smooth. Add the rest of the broth back in and heat to boiling, stirring constantly. Boil and stir for one minute; reduce heat to low. Add mushrooms and beef. (Here's were you'd freeze it if you want to) Add in sour cream; heat until hot. Serve over noodles.