rump roast casserole

Name: Rump Roast Casserole
Ingredients: 3 tablespoon(s) vegetable oil; pinch(es) pepper; pinch(es) salt; 4 cup(s) egg noodles; 1 cup(s) beer-beef broth, left over from Drunken Roast recipe; 2 cup(s) rump roast, left over from Drunken Roast recipe, julienned; 1.5 cup(s) mushrooms, sliced; 2 - onions, sliced; 3 cup(s) cabbage, shredded; 2 tablespoon(s) dijon mustard

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Ingredients For rump roast casserole

3 Tbsp

vegetable oil
pinch

pepper
pinch

salt
4 c

egg noodles
1 c

beer-beef broth, left over from Drunken Roast recipe
2 c

rump roast, left over from Drunken Roast recipe, julienned
1.5 c

mushrooms, sliced
2

onions, sliced
3 c

cabbage, shredded
2 Tbsp

dijon mustard

How To Make rump roast casserole

1
NOTE: This is a recipe for left-overs from the Drunken Rump Roast master recipe.

2
Heat oil in large, deep-sided skillet; saute cabbage and onions until limp, 3-5 minutes.
3
Add mushrooms and continue to saute over medium high heat until mushrooms have lost most of their moisture, another 5 minutes.
4
Add rump roast, mustard and broth; simmer until the liquid is almost all absorbed.
5
Toss in cooked noodles; serve immediately.
6
TIPS: Serve with hot rye rolls and a hearty zinfandel (NOT white).
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rump roast casserole

Ingredients For rump roast casserole

How To Make rump roast casserole

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