Want a taste of the Irish? Try these recipes
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 | More St. Patty’s Day dishes March 17: Forget the corned beef and cabbage! Chefs Brian Duffy and Colum Egan make two authentic Irish meals perfect for a green dinner. Today Show Kitchen |
Recipes from TODAY |
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Recipes from TODAY |
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Serves 4
INGREDIENTS
Lamb meatballs
Guinness gravy and wild mushrooms
Meatballs: Preheat oven to 350° F. (If you want, these can also be made on the stovetop in as little as 6-10 minutes). Mix meat, egg, onions, celery, Goodalls steak sauce and spices in large bowl (a mixer is best) and mix for 3-4 minutes or until all is combined and mixed well. Form into meatballs and season with salt and pepper. Place into shallow baking dish and cook for 35-45 minutes or until internal temperature is above 140 degrees.
Gravy: In a large sauté pan over medium-high heat, sauté the shallots and mushrooms. Add the Guinness. Add the gravy mix and reduce.
Chef's note: Make meal ahead and double this recipe. They hold up well and are an easy meal for kids to pop in the microwave.
Chef's note: Use an ice-cream scoop to make the meatballs. It's much easier to portion and to scoop.
MANAGE YOUR RECIPES
INGREDIENTS
Take the steak and salt and pepper it. Then evenly coat both sides with the Dijon mustard. Take the peppercorns and put them in a Ziploc bag. Take a frying pan and crush the peppercorns. Pour the peppercorns onto a plate and roll the steak around, coating evenly on all sides. Add steak to a hot skillet. Cook the first side 2-3 minutes, then turn. When you turn the steak, add the Bushmills and flambé. Once the flame reduces, add the ¼ cup of beef stock. Cook the second side for another 2-3 minutes and serve.
MANAGE YOUR RECIPES
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