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Beef Stroganoff Soup

6 servings
10 mins
30 mins
20 mins
  • 1 tbsp. olive oil
  • 1 tbsp. butter unsalted
  • 1 lb. beef sirloin cut into thin strips
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 8 oz. cremini mushrooms stems trimmed and sliced
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 8 cups beef broth low sodium
  • 4 oz. egg noodles dry
  • 1/2 cup sour cream
  • 1 tbsp. fresh parsley chopped



  • In a large Dutch oven add the olive oil and butter and heat over medium-high heat.
  • Add the beef sirloin pieces and generously season with salt and pepper.
  • Cook until the meat is slightly browned, about 5 minutes.
  • Using a slotted spoon transfer the meat to a plate.
  • Add the mushrooms, onion, garlic, stir and sauté until the vegetables soften, about 3 minutes.
  • Add the Worcestershire sauce, smoked paprika, and the beef broth.
  • Stir everything together, bring to a boil then add the beef back to the pot.
  • Stir in the noodles and cook for about 8 minutes or until the noodles are cooked to your liking.
  • In a small bowl whisk the sour cream together with about 1/2 cup of the hot soup then pour back into the pot and stir.
  • Taste and adjust seasoning with salt and pepper as necessary.
  • Garnish with parsley and serve.