Senior Center News
December 27, 2017
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.
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black
4 ounces butter
4 green onions, sliced (white
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed
1 teaspoon prepared mustard
1 (6 ounce) can sliced
1/3 cup sour cream
1/3 cup white wine salt and
ground black pepper to taste
Add all ingredients to list
time 30 minutes
Cook: 1 hour
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.