Meat Kremlin style

Kremlin-style meat is an original dish that melts in your mouth. The meat is served with vegetables or complemented with side dishes. The creamy sauce turns out incredibly tasty, and in order not to leave such deliciousness on the plate, the treat is served with baked goods. This hearty dish is ideal for both holidays and modest family gatherings.

Kremlin-style beef with butter

Kremlin-style beef with butter turns out to be as appetizing as possible. Long-term heat treatment is worth the result. A large amount of onion, combined with butter and simmered for a long time, turns into an amazing sauce.

1. 
   Kremlin-style meat is prepared very simply. Prepare beef and other ingredients. We peel off the colored layer from the bulbs.
2. 
   Cut the onion into half rings. There is no need to cut too thin.
3. 
   We clean the beef from films and chop it quite coarsely.
4. 
   Place a row of onion half rings in a high frying pan.
5. 
   Next, add the beef.
6. 
   Alternating onions with meat, fill the frying pan.
7. 
   The final layer should be meat. Season with salt, pepper and other spices. Put granulated sugar and pour acetic acid. Cut the garlic into slices and place on top.
8. 
   Cut the butter into slices and place on top.
9. 
   Add drinking water.
10. 
    Cover with a lid and place on the middle burner. At temperatures below average, simmer for 2.5-3 hours.
11. 
    After the specified time, the meat will become very tender.
12. 
    Serve the dish with mashed potatoes. Bon appetit!

Kremlin pork meat

Kremlin pork meat will require a long cooking time. But it is precisely because of this that the meat comes out unusually tender. Butter makes the dish juicy and adds incredible flavor. The dish is suitable for both daily consumption and special events.

Cooking time – 2 hours 00 minutes

Cooking time - 10 min.

Portions – 2

Ingredients:

• Pork pulp – 500 gr.
• Onions – 100 gr.
• Ground black pepper - to taste.
• Garlic – 2-3 cloves.
• Salt - to taste.
• Granulated sugar – 1 tsp.
• Table vinegar 9% – 1 tbsp.
• Water – 100 ml.
• Butter – 100 gr.

Cooking process:

Step 1. Prepare the products.

Step 2. After cleaning the pork, chop the meat into pieces. Both Polendvitsa and parts with fatty layers are suitable. With prolonged heat treatment, even hard parts will boil well.

Step 3. Take a double-bottomed dish and place a row of meat. A cauldron will do.

Step 4. After peeling the garlic and a large onion, and then washing the ingredients, cut them not too thin. The quantity can be increased.

Step 5. Cover the meat pieces with onions.

Step 6. After cutting 100 grams of butter, place it on top and pour 100 milliliters of water.

Step 7Place it on the stove and turn on the heat at a temperature below average, wait for it to boil and simmer for 1 hour with the lid closed. Salt and pepper. Add garlic. You can use dry spice.

Step 8. Add a spoonful of vinegar.

Step 9. To balance the taste, add granulated sugar. Keeping heat to a minimum, continue simmering for another 50 minutes. The sauce will reduce and the meat will become very soft.

Step 10. Serve the meat Kremlin style. If desired, add a side dish. Not only all cereals and potatoes are suitable, but also pasta.

Step 11. The dish can be served without a side dish at your discretion. In order not to leave sauce on the plates, we serve baked goods.

Step 12. This is delicious! The fibers separate from each other with light pressure. Bon appetit!

Kremlin-style meat in an Afghan cauldron

Kremlin-style meat in an Afghan cauldron is prepared simply and literally melts in your mouth. The whole process saves maximum time thanks to the use of an unusual device. Cooking occurs under pressure and therefore the entire cooking will take a little over an hour. It all depends on the amount of beef.

Cooking time – 1 hour 40 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Beef - optional.
• Onions – 15 pcs.
• Ground black pepper - to taste.
• Garlic – 6-10 cloves.
• Adyghe salt – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Table vinegar 9% – 1 tbsp.
• Water – 500 ml.
• Butter - to taste.
• Greens - to taste.
• Hot pepper – 1 pc.
• Bay leaf - to taste.
• Black peppercorns - to taste.

Cooking process:

Step 1. Take a large piece of beef and remove films and excess fat.

Step 2. Cut the meat into pieces.

Step 3. The size of the meat cut should be quite large.

Step 4.After peeling and washing the onion, cut it into half rings.

Step 5. There should be a lot of onions.

Step 6. Take an Afghan cauldron. Place onion slices on the bottom.

Step 7. Place a row of beef.

Step 8. Place the onions again.

Step 9. Then distribute the remaining meat and onions.

Step 10. Season with bay leaf.

Step 11. Add peppercorns.

Step 12. Place granulated sugar and pour in acetic acid.

Step 13. Add Adyghe salt.

Step 14. Add ground pepper.

Step 15. Take a piece of butter.

Step 16. Cut into slices and place on top.

Step 17. Press the peeled garlic with the flat side of the knife.

Step 18. Add a pod of hot pepper.

Step 19. Add water.

Step 20. Close the Afghan cauldron.

Step 21. Light the oven.

Step 22. Chop the washed parsley.

Step 23. Do the same with dill and green onions.

Step 24. Install the cauldron on the stove.

Step 25. Cook for 1 hour after boiling.

Step 26. After letting off the steam, open the lid.

Step 27. Serve the dish and sprinkle with chopped herbs. Bon appetit!

How to cook meat Kremlin style in a slow cooker

How to cook meat Kremlin style in a slow cooker is a question that can be solved in an elementary way. The meat turns out to be extremely tender and literally falls apart into fibers. This incredibly tasty treat is filling and will complement any of the side dishes. Kremlin-style mashed potatoes with meat are the perfect ensemble.

Cooking time – 2 hours 00 minutes

Cooking time - 10 min.

Portions – 3

Ingredients:

• Beef – 1 kg.
• Onions – 2 pcs.
• Ground black pepper - to taste.
• Garlic – 4-6 cloves.
• Salt – 1 tsp.
• Granulated sugar – 1 tsp.
• Vinegar 9% – 1 tbsp.
• Hot water – 100 ml.
• Butter – 150 gr.

Cooking process:

Step 1. Prepare ingredients for tender and juicy Kremlin beef.

Step 2. After rinsing and drying the meat cut, cut it quite coarsely. Any cut of meat will do. If you chop it finely, the dish will turn into stew. Our goal is to get soft meat that holds its shape.

Step 3. Chop the peeled onion in the usual way. The cutting method is not important. With prolonged simmering, the onion will practically dissolve and form an appetizing gravy.

Step 4. Place the meat in the multicooker container and cover with onions. Place diced butter on top to give it a creamy taste. Pour in hot water. We activate the device in the “Extinguishing” mode by starting the timer for 1-1.5 hours. Time costs depend on the meat part and its freshness.

Step 5. After 1.5 hours, open the lid, add salt and pepper. Add vinegar, chopped garlic or dry granulated spice and granulated sugar to balance the taste.

Step 6. After stirring, run the same mode for another hour. If the device does not support the “Stewing” mode, use the “Baking” mode.

Step 7. As soon as the signal sounds, open the lid. If the beef begins to fall apart into fibers when pressed lightly, then the process can be completed. If the meat is still a bit tough, you need to increase the cooking time by another half hour.

Step 8. Serve the meat with boiled potatoes or mashed potatoes and decorate to your liking. Bon appetit!

Kremlin-style meat with potatoes

Kremlin-style meat with potatoes has an incredibly tender texture. The amazing taste of the dish comes from butter and garlic. Prolonged heat treatment will not cause any inconvenience. There is no need to constantly monitor the process. You can complement this hearty dish with a light salad or your favorite preserves.

Cooking time – 3 hours 00 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Beef – 500 gr.
• Potatoes – 700 gr.
• Ground black pepper – ⅕ tsp.
• Garlic – 2 heads.
• Salt – ½ tsp.
• Parsley - to taste.
• Butter – 100 gr.

Cooking process:

Step 1. Prepare the products.

Step 2. Peel the garlic. We clean the beef from films and chop it coarsely.

Step 3. Wash the potatoes and peel off the skins with a housekeeper. We cut the root vegetables the same size as the meat.

Step 4. Take a pan with a thick bottom. Cut the butter into cubes and distribute over the bottom.

Step 5. After salting and peppering the meat, spread it over the oil.

Step 6. Sprinkle the meat with garlic. The more garlic, the tastier the result. Add onion if desired.

Step 7. Distribute the potatoes and sprinkle with salt.

Step 8. Having placed the dishes on the stove, turn on the gas.

Step 9. Bring to a boil, minimize the flame. Cover the pan and simmer for 2.5-3 hours.

Step 10. Serve a hearty dish. Decorate with greens. In this case, parsley. At your discretion, replace with dill or green onions.

Step 11. The meat will fall apart into fibers, but the potatoes will remain intact. Bon appetit!

Juicy Kremlin-style meat in the oven

Juicy Kremlin-style meat in the oven is prepared as simply as possible and using available ingredients. While the meat is cooking, you can make the side dish. Both vegetables and cereals go well with meat. Pasta is ideal. Tender meat is a great way to eat deliciously.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Pork pulp – 250 gr.
• Onions – 1 pc.
• Ground black pepper - to taste.
• Sage – 1 tsp.
• Salt - to taste.
• Bay leaf – 2 pcs.
• Butter – 1 tbsp.

Cooking process:

Step 1. Wash and dry the meat. After cutting, season with spices. We take pork or other meat with layers. This will make it juicier and more tender.The cutting should be large enough.

Step 2. Having freed the onion from the top layer, chop it into large half rings.

Step 3. Throw bay leaf and dried sage into a fireproof dish as desired. You can omit sage at all or replace it with other spices. Provençal herbs are suitable. It is important not to overdo it with spices, so as not to overwhelm the taste of the meat.

Step 4. Add some onion and add some salt.

Step 5. Lay out the meat pieces.

Step 6. Distribute the rest of the onions. Sprinkle with salt and pepper. Distribute the butter. It will give a bright aroma and a creamy aftertaste.

Step 7. Cover or seal with foil.

Step 8. Cook for 40 minutes at 180°C. Serve the meat directly in the baked goods pot so that not a drop of delicious gravy remains. Bon appetit!