Beef carbonnade soup with spatzle

Yield: 12 Servings

Measure 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



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.

Similar recipes