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Rump Roast Casserole

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Submitted by liortega

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
3 7.1E+2
CUPS ML CABBAGE
shredded
2 2
EACH EACH ONIONS
sliced
1 ½ 355
CUPS ML MUSHROOMS
sliced
2 473
CUPS ML BEEF ROAST, RUMP
cooked, shredded *
2 3E+1
TABLESPOONS ML DIJON MUSTARD
1 237
CUP ML BEEF STOCK
mixed with beer
4 946
CUPS ML EGG NOODLES
cooked
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 285 38% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 228mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 16%
Sugars g
Protein 18g
Vitamin A 2% Vitamin C 40%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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