Beef Carbonnade Soup With Spatzle Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 3lb Beef
  • 1tb Oil
  • 5c Beef broth
  • 4c Tomato juice
  • 12oz Beer
  • 1c Onions, chopped
  • 1c Celery, sliced
  • 2ts Chili powder
  • 1ts Basil
  • 3ea Garlic cloves, crushed
  • 2ea Bay leaves
  • 1c Carrots
  • 1c Green beans
  • 1 1/2c Mushrooms
  • 2ea Eggs
  • 1 1/2c Flour
  • 1/4ts Salt
  • 1/8ts Nutmeg
  • 3/4c Milk

About this Author - Recipes, food and cooking information.