Rump Roast Casserole Recipe

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Rump Roast Casserole

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Ingredients

3 Tbsp
vegetable oil
3 c
cabbage, shredded
2
onions, sliced
1.5 c
mushrooms, sliced
2 c
rump roast, left over from Drunken Roast recipe, julienned
1 c
beer-beef broth, left over from Drunken Roast recipe
4 c
egg noodles
pinch
salt
pinch
pepper
2 Tbsp
dijon mustard

Directions Step-By-Step

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).

About this Recipe

Course/Dish: Beef, Roasts, Casseroles
Other Tag: Quick & Easy