Recipe - Beef Carbonnade Soup With Spatzle

SOUP
3 pound Beef
1 tablespoon Oil
5 cup Beef broth
4 cup Tomato juice
12 ounce Beer
1 cup Onions, chopped
1 cup Celery, cut or sliced up
2 teaspoon Chili powder
1 teaspoon Basil
3 Garlic cloves, crushed
2 Bay leaves
1 cup Carrots
1 cup Green beans
1 One half cup Mushrooms

SPATZLE
2 Eggs
1 One half cup Flour
One fourth teaspoon Salt
1/8 teaspoon Nutmeg
Three fourths cup 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 23 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 One half 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.