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 <judi@moseleygroup.com> on Jan 4, 1998.