Beef Carbonnade Soup with Spatzle

• 3 pounds beef
• 1 tablespoon vegetable oil
• 5 cups beef stock
• 4 cups tomato juice
• 12 ounces beer
• 1 cup onions chopped
• 1 cup celery sliced
• 2 teaspoons chili powder
• 1 teaspoon basil
• 3 each garlic cloves crushed
• 2 each bay leaves
• 1 cup carrots
• 1 cup green beans
• 1 1/2 cups mushrooms
• 2 large eggs
• 1 1/2 cups flour, all-purpose
• 1/4 teaspoon salt
• 18 teaspoon nutmeg
• 3/4 cup milk

1. Brown meat in oil in soup pot.
2. Add broth, juice, beer, onion, celery, chili powder, basil, garlic, and bay leaves.
3. Bring to boil, reduce heat and simmer covered 2 to 3 hours.
4. Add carrots and green beans and simmer until tender.
5. Add mushrooms and spatzle and cook 10 minutes more.
6. Noodles can be used in place of spatzle.
7. SPATZLE: Beat eggs slightly.
8. Combine flour, salt, and nutmeg.
9. Beat eggs into flour mixture.
10. Gradually add 1/2 cup milk, then add more milk a tablespoon at a time until the mixture is smooth, soft, and quite moist.
11. Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water.
12. Cook 5 minutes or until tender, stirring occasionally.
13. Remove with a slotted spoon and add to soup.

beef, vegetable oil, beef stock, tomato juice, beer, onions, celery, chili powder, basil, garlic, bay leaves, carrots, green beans, mushrooms, eggs, flour, salt, nutmeg, milk

Taken from recipeland.com/recipe/v/beef-carbonnade-soup-spatzle-4684 (may not work)