Free Recipe Rump Roast Casserole
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Ingredients for Rump Roast Casserole Recipe
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
Rump Roast Casserole Preparation
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 <judi@moseleygroup.com> on Jan 4, 1998
Cooking Temperature:
Recipe Serves: 4
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