Welcome to the killer world of mustard!! You should get beer in small quantities, because its aroma tends to mix with other foods in storage. Typically made with beef, mustard-beer souffle gets new life when made with the one-two punch of mustard and beer. You may want to make a double serving size!
First, set the burner to low heat.
Gently warm the mustard with your hands. (this step must be done carefully to avoid an explosion!)
Then, spread the beer.
Sprinkle with beer.
Gently warm the beef with a whisk.
Bring the sand to a sizzle like you're on a cooking show.
Let simmer until thoroughly cooked.
Many people have difficulty with the second step, so you may need to practice.
This meal is best served a la carte, with rouge. Where's the beef? Here!