Take a trip down history lane with this authentic dish. Karadjordje’s steak Karadjordjeva Snicla will make you see steak much differently.
Things to know about Karadjordjeva Snicla Recipe
Karadjordje’s Rolled Fried Steak was born in Belgrade in 1959 by Chef Mica Stojanovic. He had to make Chicken Kyiv for very important political visitors from the Soviet Union, but he didn’t have chicken anymore. So he came up with using veal. He wasn’t satisfied with the results, so he decided to put some tartar sauce on top and serve it with potatoes and tomatoes. In the end, the dish ended up looking like Karadjordje’s Order of the Star medal, and that’s where the name came from.
The dish is quite easy to make and is very delicious. You can make it with pork, veal, or chicken. The most important part is the tartar sauce and potatoes.
Delicious Serbian Traditional Karadjordje’s Rolled Fried Steak. Authentic Recipe of Karadjordjeva Snicla.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 200 grams (7.05 oz) Meat Fillet Pork, Chicken, veal
- 50 grams (1.76 oz) Sour Cream
- 80 grams (2.82 oz) Ham
- 100 grams (3.53 oz) Trappist Cheese
- 100 grams (3.53 oz) Flour
- 100 grams (3.53 oz) Breadcrumbs
- 300 ml (10.14 floz) Oil
- 2 pcs Egg
- Evenly thin out or flatten the fillet with a meat hammer and season it with salt and pepper to taste.
- On the flattened meat put ham, cheese, and sour cream.
- Tightly roll the meat and tuck in the sides.
- Coat the meat in flour, then eggs, and lastly, bread crumbs.
- Fry on every side until golden.
— Specific Atributes of This Recipe:
Cooking tip for making Karadjordjeva Snicla
If you can find Serbian kajmak, use it instead of sour cream.
What to serve with Karadjordjeva Snicla?
Serve with French fries and tartar sauce.
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