Beef & Noodles
What do you do with leftover rump roast and gravy and beef broth?
16 oz Frozen Reames Noodles
1 1/2 – 2 lbs Cooked Rump Roast (see meats:
Leftover gravy and/or beef juices that you have saved and frozen. I had juices left from beef brisket that I added (1 1/2 – 2 Cups), along with water (2 cups) You could also use 2 cans of Swanson’s Beef Broth
For gravy see http://barbarasfrenz.com/2019/11/dutch-oven-rump-roast/
- Bring broth and 2 cups of water to a boil; add the frozen noodles and separate them and stir; turn heat down to low and simmer for 1 hour (set timer and stir every 20 minutes)
- Add any leftover gravy along with cubed beef and any leftover carrots, sliced; stirring together gently so the noodles don’t break.
- Bake in the oven for 1 hour @ 325 degrees