Yield: 4 Servings
|3 tablespoons||Vegetable oil|
|3 cups||Cabbage; shredded|
|2 \N||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|
|\N \N||Salt and pepper; to taste|
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