The Big Sandy Mountaineer -

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Thursday, September 23 -

French Dip sandwiches, french fries, and jello.

Friday, September 24- Pulled Pork nachos and cookies.

The remainder of the menu was not available at press time.

Recipe of the week:

German Beef

Rouladen

Ingredients

¼ cup Dijon mustard

8 (4 ounce) pieces round steak, pounded 1/4 inch thick

½ cup minced onion

2 teaspoons paprika

2 teaspoons salt

2 teaspoons freshly ground black pepper

8 slices bacon

3 tablespoons canola oil

1 (12 ounce) can beef broth

1 ¼ cups water

2 tablespoons cornstarch

1 cup warm water

¼ cup sour cream

Directions

Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.

Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.

Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Nutrition Facts

Per Serving:

351 calories; protein 44.6g; carbohydrates 5.4g; fat 15.6g; cholesterol 113.2mg; sodium 1132.7mg.