3 tablespoons vegetable oil

3 cups cabbage -- shredded

2 onions -- sliced

1 1/2 cups mushrooms -- sliced

2 cups rump roast leftover from drunken rump

-- roas -- julienned 2 tablespoons dijon mustard

1 cup beer-beef broth leftover from drunken

-- rump 4 cups egg noodles -- cooked

salt and pepper -- to taste

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Heat oil in large, deep-sided skillet. Saute cabbage and onions until limp, 3-5 minutes. Add mushrooms and continue to saute 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.

Suggested Wine: A hearty zinfandel (NOT white)

NOTES : Serve with hot rye rolls and follow with Bleu Cheese Grapes.

By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.