Beef Kremlin: the meat tender and juicy not happen

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If in doubt in the preparation of beef and are afraid to spoil or dry up the meat, then feel free to take this recipe into service - beef on it goes fabulously tenderest! Checked!

Ingredients:

1 kg of beef tenderloin (boneless meat)
1 clove garlic
2 pcs. onions
200 gr. butter
150 ml water
1 tbsp. l. salt
1 tbsp. l. sugar without slides

Preparation:

1. Beef clean from grease and films, cut into medium-sized cubes.

2. Onions and garlic peel. Then, onion cut into rings and garlic chopped into small pieces to a state of slurry.

3. Butter, cut into large pieces.

4. In a convenient and pre-cooked dishes coated precluding sticking (non-stick skillet) to put the meat first.

5. Onions put on top of the meat should receive so-called coat.

6. On top of onions - slices of butter.

7. Pour all the water.

8. Dishes cover and put on the most intense fire. Wait until the contents begin to boil.

Next, reduce the heat to a minimum value.

9. Note the time - 1.5 or 2 hours maximum. It is important to focus only on auditory cues - the cover must not be lifted!

10. After an hour extinguishing need to quickly remove the cover, throw in meat minced garlic, salt and sugar.

Quickly and thoroughly mix.

11. Continue stewing for the rest of the time the lid.

The finished meat in the Kremlin can not be reused to heat or it will become tough.

Serve it should be immediately with your favorite side dish and salad.

Bon Appetit!

Meat in the Kremlin - it is something special! And his festive table file is not a shame, it is very tasty, and it turns out it just melts in your mouth.

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