Search
by Ingredient

Beef Carbonnade Soup with Spatzle

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Soup
3 pounds beef
Camera
1 tablespoon vegetable oil
Camera
5 cups beef stock
Camera
4 cups tomato juice
Camera
12 ounces beer
Camera
1 cup onions
chopped
Camera
1 cup celery
sliced
Camera
2 teaspoons chili powder
Camera
1 teaspoon basil
* Camera
3 each garlic cloves
crushed
Camera
2 each bay leaves
* Camera
1 cup carrots
Camera
1 cup green beans
Camera
1 ½ cups mushrooms
* Camera
Spatzle
2 large eggs
Camera
1 ½ cups all-purpose flour
Camera
¼ teaspoon salt
Camera
teaspoon nutmeg
Camera
¾ cup milk
Camera

Ingredients

Amount Measure Ingredient Features
Soup
1.4 kg beef
Camera
15 ml vegetable oil
Camera
1.2 l beef stock
Camera
946 ml tomato juice
Camera
346.8 ml/g beer
Camera
237 ml onions
chopped
Camera
237 ml celery
sliced
Camera
1E+1 ml chili powder
Camera
5 ml basil
* Camera
3 each garlic cloves
crushed
Camera
2 each bay leaves
* Camera
237 ml carrots
Camera
237 ml green beans
Camera
355 ml mushrooms
* Camera
Spatzle
2 large eggs
Camera
355 ml all-purpose flour
Camera
1.3 ml salt
Camera
0.6 ml nutmeg
Camera
177 ml milk
Camera

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 to 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 ½ cup 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 45746% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 365mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 74g
Vitamin A 49% Vitamin C 32%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe