I don't know why this meat is called "Kremlin", probably because such an exquisite, amazing and unusual-tasting dish would satisfy even the most pampered and discerning gourmet!
Or maybe because, alas, this dish cannot be called cheap in modern times. But it's worth it! And even though we are not in the Kremlin, but still, sometimes we can afford to eat them! Moreover, you do not need to be a Kremlin chef to cook such amazing meat: any housewife can easily cook it in her own kitchen!
You can cook "Kremlin" meat from both veal and good beef - there is only a small difference in cooking time, and the taste is great in any case.
This dish is hearty, "buttery", and something low-fat will suit it as a side dish - boiled potatoes, boiled rice or buckwheat, perhaps pasta, but just boiled, not fried in oil. However, now you will understand everything for yourself!
I give the layout of products for 1 kg of meat, but this time I go
We will need:
Beef (veal) without fat - 1 kg.
2 large onions
Garlic - 10 cloves (more is possible, but it is not worth reducing)
Butter - 160-180g.
Salt - 1 tablespoon
Sugar - 1 tablespoon
Vinegar 9% - 1 tbsp.spoon
Ground black pepper - 0.5 tsp. (or to taste)
Preparation:
Cut the beef (veal) into 1.5 - 2 cm cubes and place it on the bottom of a saucepan with a thick bottom.