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Rump Roast Casserole (RR)
Recipe By : SF Chronicle; Jan. 31, 1996 - WEEKEND COOK
Serving Size : 4 Preparation Time :0:15
Categories : Beef Main Dish
Pasta Sf Chronicle
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
3 cups cabbage -- shredded
2 onions -- sliced
1 1/2 cups mushrooms -- sliced
2 cups rump roast leftover from drunken rump
-- roas --
julienned
2 tablespoons dijon mustard
1 cup beer-beef broth leftover from drunken
-- rump
4 cups egg noodles -- cooked
salt and pepper -- to taste
THIS IS A LEFT-OVER RECIPE FOR USE WITH 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.
Suggested Wine: A hearty zinfandel (NOT white)
NOTES : Serve with hot rye rolls and follow with Bleu Cheese Grapes.
By Judi Moseley on Jan 4, 1998.
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