/ Main Dishes
rump roast, left over from Drunken Roast recipe, julienned
beer-beef broth, left over from Drunken Roast recipe
1NOTE: This is a recipe for left-overs from the Drunken Rump Roast master recipe.
2Heat oil in large, deep-sided skillet; saute cabbage and onions until limp, 3-5 minutes.
3Add mushrooms and continue to saute over medium high heat until mushrooms have lost most of their moisture, another 5 minutes.
4Add rump roast, mustard and broth; simmer until the liquid is almost all absorbed.
5Toss in cooked noodles; serve immediately.
6TIPS: Serve with hot rye rolls and a hearty zinfandel (NOT white).
About Rump Roast Casserole