The Big Sandy Mountaineer -

Thursday, November 11- Veteran’s Day $10.00 Roast Beef, carrots, green salad, Jell-o salad, and dessert.

Friday, November 12- Veggie Soup, Tuna sandwich, and dessert.

Monday, November 15- Crunchy Chicken casserole, veggie, carrot salad, and dessert.

Tuesday, NOvember, 16- Beef-n-Tater casserole, veggies, and cookie salad.

Wednesday, November 17- Blueberry pancakes, eggs, sausage, and fruit.

Recipe of the week:

Beef Stroganoff Sauce with Meatballs

Ingredients

½ teaspoon vegetable oil, or as needed

1 pound ground sirloin

3 tablespoons Worcestershire sauce

1 egg

1/3 cup dry bread crumbs

½ small onion, chopped

salt and ground black pepper to taste

¼ cup butter, divided

1 (16 ounce) package mushrooms, sliced

2 tablespoons all-purpose flour

1 (10.5 ounce) can beef broth

1 teaspoon ground mustard

1/3 cup sour cream

Directions

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.

Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.

Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.

Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.

Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.

Nutrition Facts

436 calories; protein 27.2g; carbohydrates 17.6g; fat 29g; cholesterol 145.7mg; sodium 630.3mg.