Rump Roast Casserole
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INGREDIENTS
- 2 Onions ; sliced
- 1 1/2 c Mushrooms ; sliced
- 4 c Egg noodles ; cooked
- 2 tb Dijon mustard
- 2 c Rump roast ; leftover
- 3 c Cabbage ; shredded
- 1 c Beer-beef broth ; leftover
- 3 tb Vegetable oil
- salt and pepper ; to taste
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (440g) | ||
| Recipe Makes: 4 | ||
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| Calories: 738 | ||
| Calories from Fat: 210 (28%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 738
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