Rump Roast Casserole

This rump roast casserole turns leftover roast beef into a completely new meal. Shredded rump roast gets simmered with sauteed cabbage, onions, and mushrooms in a mix of beef broth and beer spiked with Dijon mustard, then tossed with egg noodles right before serving.

The beer in the broth adds a malty depth that pairs naturally with the cabbage and mustard, giving this a German-inspired backbone. Simmering until the liquid is almost fully absorbed concentrates the flavors and coats every noodle.

Cook the mushrooms until they release and lose most of their moisture before adding the beef. Wet mushrooms steam instead of sear and water down the sauce.

Kitchen Tips

• Shred the roast, don’t dice it. Shredded beef has more surface area to absorb the broth and mustard, and it integrates into the noodles better than cubes.
• Sauté the cabbage until limp but not browned. You want it soft enough to blend with the noodles while keeping a bit of bite.
• Use a deep skillet or Dutch oven. You need room for the cabbage (it starts big), the mushrooms, the meat, and the noodles all in one pan.
• Toss in the noodles at the very end and serve immediately. They absorb liquid fast and will turn mushy if they sit in the sauce.

Variations

• Stroganoff style: Stir in a few tablespoons of sour cream at the end for a richer, tangier sauce.
• Spicy version: Add a tablespoon of whole grain mustard and a pinch of caraway seeds for a sharper, more pungent kick.