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Beef Carbonnade Soup with Spatzle
0
(0)
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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