*  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 <judi@moseleygroup.com> on Jan 4, 1998.
 
 
 
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