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.