Beef carbonnade soup with spatzle
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef |
| 1 | tablespoon | Oil |
| 5 | cups | Beef broth |
| 4 | cups | Tomato juice |
| 12 | ounces | Beer |
| 1 | cup | Onions, chopped |
| 1 | cup | Celery, sliced |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Basil |
| 3 | eaches | Garlic cloves, crushed |
| 2 | eaches | Bay leaves |
| 1 | cup | Carrots |
| 1 | cup | Green beans |
| 1½ | cup | Mushrooms |
| 2 | eaches | Eggs |
| 1½ | cup | Flour |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Nutmeg |
| ¾ | cup | Milk |
Directions
SOUP
SPATZLE
Brown meat in oil in soup pot. Add broth, juice, beer, onion, celery, chili powder, basil, garlic, and bay leaves. Bring to boil, reduce heat and simmer covered 2-3 hours. Add carrots and green beans and simmer until tender. Add mushrooms and spatzle and cook 10 minutes more. Noodles can be used in place of spatzle. SPATZLE: Beat eggs slightly. Combine flour, salt, and nutmeg. Beat eggs into flour mixture. Gradually add ½ c. milk, then add more milk a tablespoon at a time until the mixture is smooth, soft, and quite moist. Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water. Cook 5 minutes or until tender, stirring occasionally. Remove with a slotted spoon and add to soup.