Beef Carbonnade Soup With Spatzlemain dish, soups/stews ----SOUP---- 3 lb beef 1 tablespoon oil 5 cup beef broth 4 cup tomato juice 12 oz beer 1 cup onions, chopped 1 cup celery, sliced 2 teaspoon chili powder 1 teaspoon basil 3 each garlic cloves, crushed 2 each bay leaves 1 cup carrots 1 cup green beans 1 1/2 cup mushrooms ----SPATZLE---- 2 each eggs 1 1/2 cup flour 1/4 teaspoon salt 1/8 teaspoon nutmeg 3/4 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 1/2 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. |
