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Weekend Special

Polish Recipe of the Month
Krupnick
(Beef Barley Soup)
1 pound stew beef
3 carrots
2 stalks of celery
1 medium sized onion
4 T butter halved
half cup of barley (cleaned and rinsed)
1 quart beef stock
half cup of all purpose flour
2 cups water
salt and pepper to taste

Dice carrots, celery, and onion.   Cut stew beef into half inch cubes.
In a 5 quart pot ( I like to do everything in one pot. ) Saute the celery, carrots and onion in half of the butter until translucent.  Remove from pot for later use.
Dredge the stew beef in flour, and then sear in the remaining butter until browned on all sides.
Deglaze the pot with 1 cup of the beef broth.  Once deglazed, add in the rest of the broth, water and bring up to a boil.  Once at a boil, turn down to simmer.  Add in the reserved veggies, and the barley.  Add in salt and pepper to taste.   Simmer for one hour.
Serve hot with a hearty bread and butter.