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.

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