Rump roast casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 3 | cups | Cabbage; shredded |
| 2 | Onions; sliced | |
| 1½ | cup | Mushrooms; sliced |
| 2 | cups | Rump roast leftover from Drunken Rump Roast; julienned |
| 2 | tablespoons | Dijon mustard |
| 1 | cup | Beer-beef broth leftover from Drunken Rump |
| 4 | cups | Egg noodles; cooked |
| Salt and pepper; to taste | ||
Directions
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
Heat oil in large, deep-sided skillet. Saute cabbage and onions until limp, 3-5 minutes. Add mushrooms and continue to saute over medium high heat until mushrooms have lost most of their moisture, another 5 minutes.
Add rump roast, mustard and broth. Simmer until the liquid is almost all absorbed. Toss in cooked noodles; serve immediately.
Suggested Wine: A hearty zinfandel (NOT white) NOTES : Serve with hot rye rolls and follow with Bleu Cheese Grapes.
Recipe by: SF Chronicle; Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@...> on Jan 4, 1998