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
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4|
|Calories from Fat: 210 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 174.7mg||54 %|
|Sodium 458.6mg||16 %|
|Potassium 901.2mg||24 %|
|Total Carbohydrate 89.8g||26 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 83.1g|
|Protein 41.8g||60 %|
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Calories per serving: 738
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