Title: Rump Roast Casserole
Categories: Beef, Main dish, Pasta, Sf chronicl
Yield: 4 Servings

3 tb Vegetable oil
3 c Cabbage; shredded
2 Onions; sliced
1 1/2 c Mushrooms; sliced
2 c Rump roast leftover from
-Drunken Rump Roast;
-julienned
2 tb Dijon mustard
1 c Beer-beef broth leftover
-from Drunken Rump
4 c 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.

Recipe by: SF Chronicle; Jan. 31, 1996 - WEEKEND COOK

Posted to MC-Recipe Digest V1 #984 by Judi Moseley
on Jan 4, 1998