Karađorđeva Steak is a popular dish in Serbia and it is a rolled pork or veal steak, stuffed with kajmak, and then breaded and fried. It is served with tartar sauce and roasted potatoes. The recipe was created by chef Mića Stojanović
- 800 g pork or veal fillet
- 80 g seasoned kajmak
- 30 g flour
- 1 egg
- 30 g bread crumbs
- olive oil
- Cut the fillet into so they can form the steak.
- Prepare the meat by pounding on both sides so flat helps it cook faster and more evenly.
- One of the edge of the steak needs to be thinner so it is easily to roll it up.
- Use the kajmak along the thicker edge then roll the meat creating a cylinder shape.
- Flour all sides of the meat.
- In a bowl crack and beat egg then place the meat so it covers it on all sides.
- Spread some breadcrumbs on a flat surface and then roll the meat.
- Heat up a frying pan with oil and fry until golden yellow.
Inspiration and adaptation: zena.blic.rs, serbia.com, wikipedia.org
Explore other recipes from the traditional Serbian cuisine.