Beef Carbonnade Soup With Spatzle

SOUP
3 lb Beef

1 tb Oil

5 c Beef broth

4 c Tomato juice

12 oz Beer

1 c Onions, chopped

1 c Celery, sliced

2 ts Chili powder

1 ts Basil

3 ea Garlic cloves, crushed

2 ea Bay leaves

1 c Carrots

1 c Green beans

1 1/2 c Mushrooms

--SPATZLE

-- 2 ea Eggs

1 1/2 c Flour

1/4 ts Salt

1/8 ts Nutmeg

3/4 c 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 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.