Rump roast casserole

Yield: 4 Servings

Measure Ingredient
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

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