The Big Sandy Mountaineer -

The Senior Center will be closed January 1 for New Years Day!

They will resume serving lunch January 2.

Menus for the week

Thursday, December, 28 - Liver and Onions, Scalloped potatoes, veggies, salad and dessert.

Friday, December, 29 - Potato Soup with egg salad sandwich and dessert.

Monday, January 1 - Closed

Tuesday, January, 2 - Polish dogs, salad, and dessert.

Wednesday, January, 3 - Crab salad sandwiches, veggie, and dessert.

Beef Stroganoff

2 pounds beef chuck roast

1/2 teaspoon salt

1/2 teaspoon ground black

pepper

4 ounces butter

4 green onions, sliced (white

parts only)

4 tablespoons all-purpose flour

1 (10.5 ounce) can condensed

beef broth

1 teaspoon prepared mustard

1 (6 ounce) can sliced

mushrooms, drained

1/3 cup sour cream

1/3 cup white wine salt and

ground black pepper to taste

Add all ingredients to list

Directions:

Prep

time 30 minutes

Cook: 1 hour

Ready In:

1 hour 40 minutes

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.