Categories: Soups/stews, Main dish 
      Yield: 12 servings 
  
------------------------------------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.