Rump Roast Casserole

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
3 cups	711ml	Cabbage - shredded
2		Onions - sliced
1 1/2 cups	355ml	Mushrooms - sliced
2 cups	474ml	Rump roast leftover
2 tablespoons	30ml	Dijon mustard
1 cup	237ml	Beer-beef broth leftover from drunken rump
4 cups	792g / 27oz	Egg noodles - cooked
		Salt and pepper - to taste

Recipe 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.

Source:
Rival Crock-pot cook book

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