Beef Carbonnade Soup With Spatzle Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
SOUP
3 lbs: Beef,
1 tbsp: Oil,
5 cup: Beef broth,
4 cup: Tomato juice,
12 ounce: Beer,
1 cup: Onions, chopped
1 cup: Celery, sliced
2 tsp: Chili powder,
1 tsp: Basil,
3 each: Garlic cloves, crushed
2 each: Bay leaves,
1 cup: Carrots,
1 cup: Green beans,
1 1/2 cup: Mushrooms,
SPATZLE
2 each: Eggs,
1 1/2 cup: Flour,
1/4 tsp: Salt,
1/8 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp