Rump Roast Casserole
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | cups |
cabbage
shredded |
|
| 2 | each |
onions
sliced |
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 2 | cups |
beef roast, rump
cooked, shredded |
*
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | cup |
beef stock
mixed with beer |
|
| 4 | cups |
egg noodles
cooked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
cabbage
shredded |
|
| 2 | each |
onions
sliced |
|
| 355 | ml |
mushrooms
sliced |
|
| 473 | ml |
beef roast, rump
cooked, shredded |
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 237 | ml |
beef stock
mixed with beer |
|
| 946 | ml |
egg noodles
cooked |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat oil in large, deep-sided skillet.
Sauté cabbage and onions until limp, 3 to 5 minutes.
Add mushrooms and continue to sauté 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.
