| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Beef, Main dish, Pasta, Sf chronicl |
4 |
Servings |
INGREDIENTS
| 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 |
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.
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
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