Beef Carbonnade Soup with Spatzle
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Ingredients
| 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 |
Spatzle
| 2 | eggs | | 1-1/2 cup | all-purpose flour | | 1/4 tsp. | salt | | 1/8 tsp. | nutmeg | | 3/4 cup | milk |
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Instructions
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.
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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