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Beef Carbonnade Soup with SpatzleRecipe : Beef Carbonnade Soup with Spatzle
Procedure :
------------------------------------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 ts 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. |
