Ingredients
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
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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups