Senior Center News

 

August 21, 2019



Thursday, August 22-Creamy Pasta & Ham, peas, and lemon bars.

Friday, August 23- Chicken & Grape wrap and salad. NO SALAD Bar.

Monday, August 26- Goulash, veggies, garlic toast, and potato.

Tuesday, August 27- Cheesey Potato & Sausage Casserole.

Wednesday, August 28- Meatballs over noodles, veggies, and homemade doughnuts.

Recipe of the week:

Instant Pot® Best Beef Stew

Ingredients

cooking spray

1 tablespoon butter

1 pound beef chuck, cut into 1-inch cubes

4 Yukon Gold potatoes, cubed

1 1/2 cups mushrooms, halved

1 onion, cut into 6 wedges

2 carrots, cut into 1/2-inch thick slices

2 cloves garlic, minced

3 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried rosemary

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.


Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer’s instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.


 
 

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