How To make 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.
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Goulash classique hongrois / Mijoté de viande, poivrons rouge & paprika - Recette # 210
Recette facile d'un goulash hongrois fait en cocotte au four ! Le plat va mijoter quelques heures au four mais cela nous assure d'avoir de la viande bien tendre et une sauce très goûteuse. Essayez vous_mêmes :)
Ingrédients pour 8 personnes:
2 kg de viande de veau ou de bœuf à braiser
1 boîte de concentré de tomate (140 gr)
10 gousses d'ail
1 kg d'oignons
2 poivrons rouges (500 gr)
4 c. à soupe de paprika
1 c. à café de cumin
0,5 litre de bouillon de légumes ou de veau / bœuf
300 gr de champignons
5 c. à soupe de farine de blé
sel & poivre
pommes de terre, crème fraîche & persil pour servir
Cuisinez dans une cocotte / Römertopf pendant 3 heures à 125 gr C / 260 dg F
Musique:
Acid Jazz
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