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 |
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.