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How To make Rump Roast Casserole(Rr)

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

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