SOUP
3 lb beef
1 tbsp oil
5 cup beef broth
4 cup tomato juice
12 oz beer
1 cup onions, chopped
1 cup celery, sliced
2 tsp chili powder
1 tsp basil
3 each garlic cloves, crushed
2 each bay leaves
1 cup carrots
1 cup green beans
1 1/2 cup mushrooms
SPATZLE
2 each eggs
1 1/2 cup flour
1/4 tsp salt
1/8 tsp nutmeg
3/4 cup milk
Directions
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.
Servings: 12 servings
Beef Carbonnade Soup With Spatzle Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Soup
The History of Recipes
Written recipes as a concept can be traced way back into history, in fact as far back into history as ancient Egypt, and potentially, even further back. Having said that, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During the time of the Romans a roman called Apicius compiled some scripts detailing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the cooks of his times were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, including parsley, basil and rosemary. The introduction of these new herbs and spices created an outbreak in recipe publications, some of which are now in academic collections. Over the next few hundred years, the rich and powerful families of the West competed to offer the most exotic banquets, and consequentially the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookery books were in great demand, mostly due to better eduction, people having more leisure time and having more money. |
We hope you enjoy this Beef Carbonnade Soup With Spatzle recipe.
