Featured Pinch Tips Video
rump roast, left over from Drunken Roast recipe, julienned
beer-beef broth, left over from Drunken Roast recipe
NOTE: This is a recipe for left-overs from 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.
TIPS: Serve with hot rye rolls and a hearty zinfandel (NOT white).