Recipe: Irish Chop Suey
6 12-ounce bottles Guinness
1-pound package wide egg noodles
1½ pounds 90 percent lean ground beef
1 large yellow onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 tablespoon brown mustard
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
Salt and ground black pepper
3 scallions, chopped (white and green parts)
In a large stockpot over medium-high, bring the Guinness to a boil. Add the egg noodles and cook until al dente according to package directions. Drain the noodles, but reserve 3 cups of the liquid (add water if needed to have 3 cups). Set both aside.
Meanwhile, in a large, deep skillet over medium-high, combine the ground beef, onion and garlic. Saute until browned and cooked through, about 10 minutes. Add the flour and stir to coat. Stir in the mustard, Worcestershire sauce, thyme and reserved Guinness. Cook for 5 minutes, or until the sauce has thickened. Season with salt and black pepper. Stir in the egg noodles and serve topped with scallions.
Recipe by Alison Ladman