Beef Carbonnade Soup with Spatzle
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 3 | pounds |
beef
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 5 | cups |
beef stock
|
|
| 4 | cups |
tomato juice
|
|
| 12 | ounces |
beer
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
sliced |
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
basil
|
*
|
| 3 | each |
garlic cloves
crushed |
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
carrots
|
|
| 1 | cup |
green beans
|
|
| 1 ½ | cups |
mushrooms
|
*
|
| Spatzle | |||
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 1.4 | kg |
beef
|
|
| 15 | ml |
vegetable oil
|
|
| 1.2 | l |
beef stock
|
|
| 946 | ml |
tomato juice
|
|
| 346.8 | ml/g |
beer
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
sliced |
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
basil
|
*
|
| 3 | each |
garlic cloves
crushed |
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
carrots
|
|
| 237 | ml |
green beans
|
|
| 355 | ml |
mushrooms
|
*
|
| Spatzle | |||
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
|
|
| 177 | ml |
milk
|
|
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.
