While the meat is freezing, saute one coarsely chopped onion in a saute pan in butter and in a second pan saute 12-oz. of your favorite mushrooms.
I like to add a little Brandy to my mushrooms at the end of their browning cycle (sorry for the blurry picture). A word of caution in the mushroom saute process, never add salt until they are done cooking. This will only force water out from this tasty fungus and you will find them to be boiling in their own juices, not browning.
Now for the big grind project-