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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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...

Reviewed by sbrown5000