Rump Roast Casserole

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

How to Make Rump Roast Casserole

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).

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About Rump Roast Casserole

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



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