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Рецепт Rump Roast Casserole
by Global Cookbook

Rump Roast Casserole
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  Порций: 4

Ингредиенты

  • 3 Tbsp. Vegetable oil
  • 3 c. Cabbage, shredded
  • 2 x Onions, sliced
  • 1 1/2 c. Mushrooms, sliced
  • 2 c. Rump roast leftover from Drunken Rump Roast julienned
  • 2 Tbsp. Dijon mustard
  • 1 c. Beer-beef broth leftover from Drunken Rump
  • 4 c. Egg noodles, cooked
  •     Salt and pepper, to taste

Инструкции

  1. THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
  2. Heat oil in large, deep-sided skillet. Saute/fry cabbage and onions till limp, 3-5 min. Add in mushrooms and continue to saute/fry over medium high heat till mushrooms have lost most of their moisture, another 5 min.
  3. Add in rump roast, mustard and broth. Simmer till the liquid is almost all absorbed. Toss in cooked noodles; serve immediately.
  4. Suggested Wine: A hearty zinfandel (NOT white)
  5. NOTES : Serve with warm rye rolls and follow with Bleu Cheese Grapes.