Karađorđeva steak is a traditional Serbian recipe for a classic dish of flattened fillet filled with kajmak cheese that's rolled, breaded and fried to cook. The full recipe is presented here and I hope you enjoy this classic Serbian version of: Karađorđeva steak.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Karađorđeva steak is popular in Serbia and is considered Serbia’s national dish.For a national dish it’s fairly modern in inception, being invented in the mid 1950s. Legend has it that back in 1956 in the 'Golf' restaurant, executive chef Milovan Mića Stojanović got an order for which he lacked some ingredients. The announcer from radio “Belgrade”, who was also a regular guest of the restaurant, ordered “Chicken Kiev” and as he didn’t have all the required ingredients for that dish, the clever chef decided to make a new dish. When he decorated the steak the resemblance between it and 'The order of the Star of Karađorđe' was clear and that’s how the name came to be.
The Kajmak called for in the recipe is a Serbian/Croatian fresh, unripened or 'new' cheese made from unpasteurized, unhomogenized milk. It is fluffy and light in texture—you might compare it to whipped cream cheese in that regard, but it doesn't taste like cream cheese. It tastes like a slightly stronger cheese, but it's also sweet at the same time. Some compare it to clotted cream. It’s fairly easy to make at home and I provide a link to a recipe for how to prepare it.
Ingredients:
800g pork or veal fillet
80g seasoned kajmak
30g flour
1 egg
30g breadcrumbs
olive oil
salt
Method:
Trim the fillet neatly then butterfly (split in half, but not all the way through). Open out the butterflied fillet then set between two sheets of plastic and pound with a meat mallet to an even 6mm thick. You want to pound it so that one of the long edges of the meat is thicker than the other.
Set the seasoned kajmak cheese along the thicker edge of the meat then roll the meat into a cylinder, enclosing the cheese inside.
Flour the meat roll on all sides.
Arrange two plates with the beaten egg on one and the breadcrumbs on the other. Dip the floured meat first in the egg then in the breadcrumbs, making sure the the meat is evenly coated. For an even better crumb dip the meat roll again in the egg and then in the breadcrumbs to double crumb.
Place a frying pan over medium heat. Add fat or oil and when hot use to fry the Karađorđeva until the crumb coating is golden and the meat is cooked through.
Serve accompanied by chips (fries) and tartar sauce.
