*  Exported from  MasterCook  *

                    Beef Carbonnade Soup with Spatzle

Recipe By     : 
Serving Size  : 11   Preparation Time :0:00
Categories    : Soups                            Meats
                Vegetables                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Beef -- stew
   1      tablespoon    Oil
   5      cups          Stock -- beef
   4      cups          Juice -- vegetable
  12      ounces        Beer
   1      cup           Onions, yellow -- chopped
   1      cup           Celery -- sliced
   2      teaspoons     Chili powder
   1      teaspoon      Basil
   3                    Garlic -- sliced
   2                    Bay leaves
   1      cup           Carrots -- sliced
   1      cup           Green beans
   1 1/2  cups          Mushrooms -- sliced
   1 1/2  cups          Flour
     1/4  teaspoon      Salt
     1/8  teaspoon      Nutmeg
   2                    Eggs
     3/4  cup           Milk

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 two to three hours. A
dd carrots and green beans and simmer until tender. Add mushrooms then 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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