Beef Carbonnade Soup With Spatzle

* Exported from MasterCook *

BEEF CARBONNADE SOUP WITH SPATZLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/Stews Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SOUP-----
3 lb Beef
1 tb Oil
5 c Beef broth
4 c Tomato juice
12 oz Beer
1 c Onions, chopped
1 c Celery, sliced
2 ts Chili powder
1 t Basil
3 ea Garlic cloves, crushed
2 ea Bay leaves
1 c Carrots
1 c Green beans
1 1/2 c Mushrooms
-----SPATZLE-----
2 ea Eggs
1 1/2 c Flour
1/4 ts Salt
1/8 ts Nutmeg
3/4 c 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.



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