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Beef Carbonnade Soup with Spatzle

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs, Dairy Soups/stews, Main dish 12 Servings

INGREDIENTS

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 Garlic cloves, crushed
2 Bay leaves
1 c Carrots
1 c Green beans
1 1/2 c Mushrooms
2 Eggs
1 1/2 c Flour
1/4 ts Salt
1/8 ts Nutmeg
3/4 c Milk

INSTRUCTIONS

SOUP
SPATZLE
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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