Beef Carbonnade Soup with Spatzle



12 servings



3 lbs. beef
1 tbsp. oil
5 cups beef broth
4 cups tomato juice
1 bottle (12 oz.) beer
1 cup onions, chopped
1 cup celery, sliced
2 tsp. chili powder
1 tsp. basil
3 cloves garlic, crushed
2 bay leaves
1 cup carrots
1 cup green beans
1-1/2 cup mushrooms


2 eggs
1-1/2 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. 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 sed in place of spatzle.

Beat eggs slightly. Combine flour, salt, and nutmeg. Beat eggs into flour mixture. Gradually add 1/2 cup 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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