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Add a photoServings: 4
Ingredients
- 3 Tbsp. Vegetable oil
- 3 c. Cabbage, shredded
- 2 x Onions, sliced
- 1Â 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
- Â Â Salt and pepper, to taste
Directions
- THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
- 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.
- Add in rump roast, mustard and broth. Simmer till the liquid is almost all absorbed. Toss in cooked noodles; serve immediately.
- Suggested Wine: A hearty zinfandel (NOT white)
- NOTES : Serve with warm rye rolls and follow with Bleu Cheese Grapes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 500 | |
| Calories from Fat 229 | 46% |
| Total Fat 25.74g | 32% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.29g | |
| Cholesterol 99mg | 33% |
| Sodium 169mg | 7% |
| Potassium 707mg | 20% |
| Total Carbs 35.38g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.64g | 3% |
| Protein 31.57g | 51% |
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