Recipe - Rump Roast Casserole

3 tablespoon Vegetable oil
3 cup Cabbage; shredded
2 Onions; cut or sliced up
1 One half cup Mushrooms; cut or sliced up
2 cup Rump roast leftover from
Drunken Rump Roast;
julienned
2 tablespoon Dijon mustard
1 cup Beerbeef broth leftover
from Drunken Rump
4 cup Egg noodles; cooked
Salt and pepper; to taste

THIS IS A LEFTOVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.

Heat oil in large, deepsided skillet. Saute cabbage and onions until limp,
35 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.

Recipe by: SF Chronicle; Jan. 31, 1996 WEEKEND COOK

Posted to MCRecipe Digest V1 #984 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998