Rump Roast Casserole

Rump Roast Casserole Ingredients

3 tb Vegetable oil	2 tb Dijon mustard
3 c Cabbage; shredded	1 c Beer-beef broth leftover
2 Onions; sliced	4 c Egg noodles; cooked
1 1/2 c Mushrooms; sliced	Salt and pepper; to taste
2 c Rump roast leftover from

Instructions for Rump Roast Casserole

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. Recipe by: SF Chronicle; Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley on Jan 4, 1998

Main Ingredient: PastaCuisine: Uncategorized

More like this...

Savory Rump Roast

Crock Pot Rump Roast

Roast Rump of Beef

Rump Roast

Sam Arnolds Boneless Rump Roast

Ingredient Insight - look inside this recipe

Beer	Cabbage	Dijon Mustard	Egg
Mushroom	Onion	Vegetable oil

Beef Main dishes Pasta Beer Mustard Cabbage Onion Mushrooms Dinner

for flavor and categorization

Recent searches:   potatoes brown   ground beef mince curry   boniato   penne lemon sauce   spinach white wine vinegar salad   balls popcorn   bisquick coffee cake   hillbilly   new england clam chowder soup   skillet tuna   beef shank   pork belly slices   out back onion ring sauce   shermula   ww dump cake   brownies grandma   date   stove top sour cream chicken   sweetened condensed milk cheesecake   lemon garlic angel hair pasta