Servings
12 s
Ingredients
1377
- 3 pounds Beef
- 1 tablespoon Oil
- 5 cups Beef broth
- 4 cups Tomato Juice
- 12 ounce Beer
- 1 cup
- 1 cup
- 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
1729
- 2 Eggs
- 1 1/2 cups Flour
- 1/4 teaspoon Salt
- 1/8 teaspoon Nutmeg
- 3/4 cup 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 2-3 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.