Beef Carbonnade Soup With Spatzle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Main dish, Soups/stews | 12 | Servings | |
INGREDIENTS
| 3 | lb | Beef |
| 1 | T | Oil |
| 5 | c | Beef broth |
| 4 | c | Tomato juice |
| 12 | oz | Beer |
| 1 | c | Onions, chopped |
| 1 | c | Celery, sliced |
| 2 | t | Chili powder |
| 1 | t | 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 | t | Salt |
| 1/8 | t | Nutmeg |
| 3/4 | c | 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 242
Total Fat: 26.3g
Cholesterol: 117.3mg
Sodium: 550.4mg
Potassium: 723.9mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 5.3g
Protein: 26g