Beef Carbonnade Soup with Spatzle

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

3 lb. 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 cups mushrooms

Spatzle:
2 eggs
1-1/2 cups flour
1/4 tsp. salt
1/8 tsp. nutmeg
3/4 cup milk

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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