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Beef Carbonnade Soup with Spatzle

Yields:12 servings
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Ingredients

Soup
3 pounds beef
1 tablespoon vegetable oil
5 cups beef broth
4 cups tomato juice
12 ounces beer
1 cup onions chopped
1 cup celery sliced
2 teaspoons chili powder
1 teaspoon basil
3 each garlic cloves crushed
2 each bay leaves
1 cup carrots
1 cup green beans
1 1/2 cups mushrooms
Spatzle
2 large eggs
1 1/2 cups flour, all-purpose
1/4 teaspoon salt
1/8 teaspoon nutmeg
3/4 cup milk

Directions

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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Review
sbrown5000

Member Review

****

Provolone Oregano Focaccia

I made this without the garlic and provolone, and it still turned out great. It delicious despite of my minor baking disaster. There was a glob of old, solidified, banana bread hidden on the bottom of my oven that started smoking like crazy while I was baking the focaccia! I had to stop baking half way through because the smoke was getting too thick...