• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Rump Roast Casserole

  • Recipe Submitted by on

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.

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