Recipe: Beef Carbonnade Soup with Spatzle (Pillsbury recipe, 1980's)

BEEF CARBONNADE SOUP WITH SPATZLE

3 pounds chuck roast
1 tablespoon vegetable oil
5 cups beef stock
4 cups vegetable juice cocktail (v8)
12 ounces beer
1 cup chopped yellow onion
1 cup sliced celery
2 teaspoons chili powder
1 teaspoon basil
3 garlic cloves, sliced
2 bay leaves
1 cup sliced carrot
1 cup green beans, cut into pieces
1 1/2 cups sliced mushrooms
salt and pepper (to taste)
2 1/2 cups Spatzle* (recipe follows)

Brown meat in oil in soup pot.

Add next nine ingredients. Bring to boil, reduce heat and simmer covered two to three hours, until meat is tender. Remove meat and let cool.

Add carrots and green beans to the soup. Bring to boil, reduce heat, and simmer until tender, about 15 minutes.

Cut meat into bite size pieces. Add meat, mushrooms and Spatzle and cook 10 minutes more.

*Noodles can be used in place of Spatzle.

SPATZLE (GERMAN DUMPLINGS)

"Add these to soups or serve them with butter as a side dish."

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 dash ground nutmeg
2 eggs, slightly beaten
1/2 cup milk (approximately)
8 cups water
1/4 teaspoon salt

In large bowl combine flour, salt, and nutmeg. With a wooden spoon, beat eggs into flour mixture. Gradually add milk, stirring constantly, until mixture forms a smooth, soft, moist, dough. If the dough is too thick, add more milk a tablespoon at a time.

Put water and salt in a saucepan and bring to boil. Put a small amount of dough in a colander and press with the back of a spoon over the boiling water to form dumplings. Cook uncovered five to seven minutes, stirring occasionally. Remove with a slotted spoon. Repeat with rest of dough.

Serve with butter or add to soups. Makes 4 servings served as a side dish.

Makes 12 servings
Source: Pillsbury Hearty Soups and Breads Cookbook, 1980's