Beef Carbonnade Soup With Spatzle
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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.
Servings: 12
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