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Karađorđeva steak

 

Karađorđeva steak

Loved in Serbia and across the globe. The Karađorđeva steak, or as it is also popularly called “a girl’s dream”, is a dish created by chance but a dish that managed to win over many hearts.
Course: Main Course
Cuisine: Serbia

Ingredients

  • 800 g pork or veal fillet
  • 80 g seasoned kajmak
  • 30 g flour
  • 1 egg
  • 30 g bread crumbs
  • olive oil
  • salt

Instructions

  • Slice the fillet so that you get a sizeable steak.
  • Pound the meat until it is thin and soft on both sides.
  • Make one edge of the steak thinner so that it could stick easily one the meat is rolled up.
  • Spread kajmak along the thicker edge and roll the meat into a cylinder shape.
  • Coat the stuffed meat with flour and remove the excess flour.
  • Then dip it into the beaten egg on all sides and then in the bread crumbs.
  • Then roll the meat on a clean surface so that the bread crumbs stick better.
  • Fry in hot oil until golden yellow.

Photo credit and inspiration: www.zena.blic.rs & serbia.com

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Best Dish Recipes from the Balkans | Karađorđeva steak - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Karađorđeva steak

 

Karađorđeva steak

Loved in Serbia and across the globe. The Karađorđeva steak, or as it is also popularly called “a girl’s dream”, is a dish created by chance but a dish that managed to win over many hearts.
Course: Main Course
Cuisine: Serbia

Ingredients

  • 800 g pork or veal fillet
  • 80 g seasoned kajmak
  • 30 g flour
  • 1 egg
  • 30 g bread crumbs
  • olive oil
  • salt

Instructions

  • Slice the fillet so that you get a sizeable steak.
  • Pound the meat until it is thin and soft on both sides.
  • Make one edge of the steak thinner so that it could stick easily one the meat is rolled up.
  • Spread kajmak along the thicker edge and roll the meat into a cylinder shape.
  • Coat the stuffed meat with flour and remove the excess flour.
  • Then dip it into the beaten egg on all sides and then in the bread crumbs.
  • Then roll the meat on a clean surface so that the bread crumbs stick better.
  • Fry in hot oil until golden yellow.

Photo credit and inspiration: www.zena.blic.rs & serbia.com

Written by

Related Post

Pork Rind
Pork Rind
Pork rind is the culinary term for the skin of a pig. It can be

Leave a Reply