rump roast casserole

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

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Ingredients

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

How To Make rump roast casserole

Step 1

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

Step 2

Heat oil in large, deep-sided skillet; saute cabbage and onions until limp, 3-5 minutes.
Step 3

Add mushrooms and continue to saute over medium high heat until mushrooms have lost most of their moisture, another 5 minutes.
Step 4

Add rump roast, mustard and broth; simmer until the liquid is almost all absorbed.
Step 5

Toss in cooked noodles; serve immediately.
Step 6

TIPS: Serve with hot rye rolls and a hearty zinfandel (NOT white).
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