Ingredients
- 3 garlic (cloves)
- 2 eggs
- 2 bay leaves
- 3 lb beef
- 5 c beef broth
- 4 c tomato juice
- 12 oz beer
- 1 c green beans
- 1 1/2 c flour
- 3/4 c milk
- 1 c carrots
- 1 1/2 c mushrooms
- 1 c onions
- 1 c celery
- 1 tb oil
- 2 ts chili powder
- 1 ts basil
- 1/4 ts salt
- 1/8 ts nutmeg
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.