Recipe for Rump Roast Casserole 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3 tbl Vegetable oil
3 cup Cabbage, shredded
2 x Onions, sliced
1/2 cup Mushrooms, sliced
2 cup Rump roast leftover from Drunken Rump Roast julienned
2 tbl Dijon mustard
1 cup Beer-beef broth leftover from Drunken Rump
4 cup Egg noodles, cooked
Instructions:
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.

Suggested Wine: A hearty zinfandel (NOT white)

NOTES : Serve with hot rye rolls and follow with Bleu Cheese Grapes.

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