By Darko Kolaric
A favorite in Serbia and around the world. Karadjordje’s steak, or popularly “maiden’s dream”, is a dish that was created spontaneously but managed to win many hearts. There are several variations in the preparation of Karadjord’s steak. Here’s one of them!
- 800 g of pork fillet or beef veal,
- 80-90goldd or mature kaymak,
- 30 g flour,
- 30 g overflow, oil, salt
Cut the file to medium-length to obtain a large area steak. Treat the steak with a meatball. Stretch one edge of the steak a little more so it will stick to the scallops when it sinks. Along the thicker edge, arrange the cream and shape into a roller.
Roll the meat into the flour and shake off the excess flour. Then dip in the whisked egg on all sides. Roll into the breaks, then roll the stuffed meat a little on a clean surface so that it breaks better.
Fry in hot deep fat to turn brown on all sides.
- Đorđe Petrović OSA, better known by the sobriquet Black George, or Karađorđe, was a Serbian revolutionary who led the struggle for his country’s independence from the Ottoman Empire during the First Serbian Uprising of 1804–1813.