*  Exported from  MasterCook  *

                          Rump Roast Casserole (RR)

Recipe By     : SF Chronicle; Jan. 31, 1996 - WEEKEND COOK
Serving Size  : 4    Preparation Time :0:15
Categories    : Beef                             Main Dish
               Pasta                            Sf Chronicle

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 <[email protected]> on Jan 4, 1998.



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