Side Pannel
Rump Roast Casserole
Rump Roast Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Beef, Main Dish
Ingredients List
- 3 tb Vegetable oil
- 3 c Cabbage; shredded
- 2 Onions; sliced
- 1 1/2 c Mushrooms; sliced
- 2 c Rump roast leftover from
- -Drunken Rump Roast;
- -julienned
- 2 tb Dijon mustard
- 1 c Beer-beef broth leftover
- -from Drunken Rump
- 4 c 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.
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.
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