-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    Garlic cloves, crushed
2    Bay leaves
1 c  Carrots
1 c  Green beans
1 1/2 c  Mushrooms

-SPATZLE –
2 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.