Traditional Kruchenyky Recipe

2022-11-01

By Ukrainian Cook

Ukrainian Cuisine

Main Course

Kruchenyky are also known as Ukrainian rolled beef or Zrazy, is a traditional Ukrainian dish with a long history. Get cooking with this delicious recipe!

A Nibble on the History of Kruchenyky

It originated in the central and eastern regions of Ukraine, where beef was a staple ingredient in the local cuisine. The central and eastern regions of Ukraine are known for their rolling hills and fertile farmland, which provide a rich source of ingredients for traditional Ukrainian cuisine. 

Is there a Sauce or Gravy that Pairs Well with Kruchenyky?

Some of the traditional sauces that pair incredibly with Kruchenyky are creamy mushroom gravy, tangy tomato sauce, zesty mustard sauce, acid sour cream sauce.

How to make Ukrainian Zrazy?

Kruchenyky is made by rolling thin slices of beef around a filling of finely chopped herbs, garlic, and onions. The filled rolls are then tied with string to keep them secure and simmered in a rich beef or vegetable broth until tender. 

What is the Traditional way to Serve Ukranian Rolled Beef?

The dish is traditionally served with a tangy tomato sauce or a sour cream and mushroom sauce. It is often accompanied by traditional Ukrainian sides such as boiled potatoes, pickled vegetables, or a fresh green salad. 

Pitfalls on Kruchenyky

 Choosing the right cut of meat: Kruchenyky are made using thinly sliced meat that is rolled up with stuffing inside. The meat should be tender and easy to roll, so it's important to choose the right cut such as flank steak, sirloin, or pork loin.

 Preparing the meat: Preparing the meat correctly is crucial to the success of kruchenyky. The meat needs to be sliced thin and pounded to an even thickness with a meat mallet. This helps to tenderize the meat and create a uniform thickness for rolling.

 Stuffing the kruchenyky: The stuffing for kruchenyky can vary, but it often includes bacon, onions, garlic, and herbs. It's important not to overstuff the rolls, as this can cause the filling to spill out during cooking. Secure the rolls with toothpicks or kitchen twine to prevent them from coming apart.

 Browning the rolls: Kruchenyky are typically browned in a skillet before being baked or simmered in a sauce. It's important to brown them evenly on all sides to create a nice crust and seal in the juices.

 Keeping the rolls together: One of the biggest challenges with kruchenyky is keeping the rolls together during cooking. To prevent them from unwinding or the filling from spilling out, try using kitchen twine to tie them securely. You can also use a toothpick to hold the roll in place while cooking, but remember to remove them before serving.

Ingredients

• 10 slices of beef or pork, pounded thin

• 1/2 cup of buckwheat cooked with onions and mushrooms

• 2 tbsp of mustard

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp of paprika

• 1 tsp of salt

• 1/2 tsp of black pepper

• 2 tbsp of butter or sunflower oil

• 1/2 cup of flour

• 1 cup of beef or chicken broth

Instructions

1. Preheat oven to 350°F (180°C).

2. Spread mustard on each slice of meat.

3. In a pan, sauté onions and garlic until soft. Add cooked buckwheat, paprika, salt, and black pepper. Mix well and let cool.

4. Spread 1-2 tablespoons of buckwheat mixture onto each slice of meat. Roll up tightly and secure with toothpicks.

5. Dredge each roll in flour.

6. Heat butter or oil in a frying pan over medium heat. Brown the rolls on all sides.

7. Transfer the rolls to a baking dish and add broth.

8. Bake for 30-40 minutes.

9. Let cool for a few minutes and remove toothpicks before serving.

Preparation Time 30 min

Cook Time 60 min

Total time 90 min

Nutrition Facts

Calories: 300

Fat: 12 g

Saturated Fat: 4 g

Carbohydrates: 20 g

Fiber: 3 g

Sugar: 2 g

Protein: 28 g

Regional Ingredients Variations of Kruchenyky

Kyiv-style Kruchenyky: Called "Kyivski Kruchenyky", this version is made with thinly sliced pork or beef, stuffed with mushrooms, onions, and garlic, rolled up and pan-fried until golden brown. It is typically served with sour cream and dill.

Poltava-style Kruchenyky: Known as "Poltavski Kruchenyky", this version is made with thinly sliced pork or beef, stuffed with bacon, onions, and pickles, rolled up and cooked in a slow-cooker or oven until tender. It is typically served with mashed potatoes and beet salad.

Chernihiv-style Kruchenyky: Called "Chernihivski Kruchenyky", this version is made with thinly sliced pork or beef, stuffed with buckwheat porridge, onions, and garlic, rolled up and stewed in a tomato-based sauce with bell peppers and carrots. It is typically served with boiled potatoes and sour cream.

Lviv-style Kruchenyky: Known as "Lvivski Kruchenyky", this version is made with thinly sliced pork or beef, stuffed with cheese, mushrooms, and herbs, rolled up and grilled until crispy. It is typically served with grilled vegetables and fresh bread.

Transcarpathian-style Kruchenyky: Called "Zakarpatski Kruchenyky", this version is made with thinly sliced pork or beef, stuffed with sauerkraut, onions, and garlic, rolled up and braised in a beer-based sauce with mushrooms and herbs. It is typically served with polenta and pickled vegetables.

Odessa-style Kruchenyky: Known as "Odeski Kruchenyky", this version is made with thinly sliced pork or beef, stuffed with eggplant, tomatoes, and garlic, rolled up and baked in a spiced tomato sauce. It is typically served with rice pilaf and Greek salad.

Bukovinian-style Kruchenyky: Called "Bukowiński Kruchenyky", this version is made with thinly sliced pork or beef, stuffed with bacon, pickles, and garlic, rolled up and simmered in a sour cream and mushroom sauce. It is typically served with boiled potatoes and sautéed mushrooms.

Try this delicious and traditional Ukrainian recipe for Kruchenyky, filled with buckwheat and perfect for a hearty main course. Share your creation on social media with the hashtags #kruchenyky #Ukrainianfood #traditionalcuisine #authenticity