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Beef Carbonnade Soup with Spatzle recipe
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To make Beef Carbonnade Soup with Spatzle you will need
Ingredients
| | SOUP | | | | 3 | pounds | Beef | | 1 | tablespoon | Oil | | 5 | cups | Beef broth | | 4 | cups | Tomato juice | | 12 | ounces | Beer | | 1 | cup | Onions, chopped | | 1 | cup | Celery, sliced | | 2 | teaspoons | Chili powder | | 1 | teaspoon | Basil | | 3 | | Garlic cloves, crushed | | 2 | | Bay leaves | | 1 | cup | Carrots | | 1 | cup | Green beans | | 1 1/2 | cups | Mushrooms |
| | SPATZLE | | | | 2 | | Eggs | | 1 1/2 | cups | Flour | | 1/4 | teaspoons | Salt | | 1/8 | teaspoons | Nutmeg | | 3/4 | cups | 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.
Enjoy your Beef Carbonnade Soup with Spatzle
How much is in a cup?
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Wed 16 Jul 2008
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