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Receta Beef Carbonnade Soup With Spatzle
by Global Cookbook

Beef Carbonnade Soup With Spatzle
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Ingredientes

  • 3 lb Beef
  • 1 Tbsp. Oil
  • 5 c. Beef broth
  • 4 c. Tomato juice
  • 12 ounce Beer
  • 1 c. Onions, minced
  • 1 c. Celery, sliced
  • 2 tsp Chili pwdr
  • 1 tsp Basil
  • 3 x Garlic cloves, crushed
  • 2 x Bay leaves
  • 1 c. Carrots
  • 1 c. Green beans
  • 1 1/2 c. Mushrooms
  • 2 x Large eggs
  • 1 1/2 c. Flour
  • 1/4 tsp Salt
  • 1/8 tsp Nutmeg
  • 3/4 c. Lowfat milk

Direcciones

  1. Brown meat in oil in soup pot. Add in broth, juice, beer, onion, celery, chili pwdr, basil, garlic, and bay leaves. Bring to boil, reduce heat and simmer covered 2-3 hrs. Add in carrots and green beans and simmer till tender. Add in mushrooms and spatzle and cook 10 min more. Noodles can be used in place of spatzle. SPATZLE: Beat Large eggs slightly. Combine flour, salt, and nutmeg. Beat Large eggs into flour mix. Gradually add in 1/2 c. lowfat milk, then add in more lowfat milk a Tbsp. at a time till the mix 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 min or possibly till tender, stirring occasionally. Remove with a slotted spoon and add in to soup.