Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------SOUP---------------------------------
3 lb Beef
1 tb Oil
5 c Beef broth
4 c Tomato juice
12 oz Beer
1 c Onions, chopped
1 c Celery, sliced
2 ts Chili powder
1 ts Basil
3 ea Garlic cloves, crushed
2 ea Bay leaves
1 c Carrots
1 c Green beans
1 1/2 c Mushrooms

--------------------------SPATZLE-------------------------------
2 ea Eggs
1 1/2 c Flour
1/4 ts Salt
1/8 ts Nutmeg
3/4 c 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 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.

Browse by categories