Karadjordje Steak


Adjust Servings:
2 pcs pork fillet
150 g Creme Fraiche
150 g Breadcrumbs
2 pcs eggs
100 g Flour
4 tablespoons tartar sauce
1 pcs lemon
400 ml Sunflower Oil
1 teaspoon Salt
a pinch Black pepper

Karadjordje Steak


Karadjordje steak is considered to be a traditional Serbian dish. Karadjordje steak consists of rolled pork or veal steak stuffed with crème fraiche, that is breaded and then fried.

  • 45
  • Serves 4
  • Medium



Karadjordje steak is considered to be a traditional Serbian dish. It can be found on the menus of almost all traditional restaurants. Karadjordje steak consists of rolled pork or veal steak stuffed with crème fraiche, that is breaded and then fried.

Unlike other traditional dishes, where it is difficult to determine the origin, its origin is very well documented. This is an original dish created by Chef Milovan Mica Stojanovic in 1955, at Belgrade restaurant Golf .

Legend has it that he sought to prepare a Chicken Kiev or Kiev-style cutlet for a Russian lady. However, he didn’t have any poultry (which is the original recipe) so he replaced it with veal. Unsatisfied with the result, he poured over tartar sauce and decorated it with lemon and tomato.

The way of serving resembled the Order of Karadjordje’s Star medal, and thus it was named – Karadjordje’s steak. Some say that Stojanovic named it after Karadjordje, the founder of the royal dynasty of Serbia. named after him the dish would be easier to promote in the country and abroad as well.

Later, it turned out that the Russian lady was actually Tamara Broz’s daughter-in-law of the then President of Yugoslavia, Joseph Broz Tito. It is unknown if she recommended him, but soon Stojanovic became the president’s personal chef. For the next 20 years, he worked for Tito. During that time, he cooked for Churchill, Gaddafi, Sophia Loren, Elizabeth Taylor, and many celebrities of that time.

Soon Karadjordje steak became very popular in Serbia to the extent that it is now considered a classic of Serbian traditional cuisine.

Original Recipe for Karadjordje Steak

According to the original recipe, the meat was topped only with cream. Over time ham and cheese were added. Very often you will find it with ham and cheese, although the author claims this is not the original dish.

Karadjordje’s steak also has a nickname. It is sometimes called “maidens’ dream” because of a phallic shape.

We found the recipe for Karadjordje’s steak on the internet, written by the author himself. According to his personal recommendation, white wine goes best with it.

Chef Mica says that the rules regarding serving and decorating should also be followed. Steak must be served on an oval plate, decorated with a lemon slice that symbolizes the star, then partially topped with tartar sauce.



Remove fat from the meat and then tenderise until it is thin and has a rectangular shape of approximately 20x20 cm.
If using a pork fillet, cut it in the middle (as shown) and peel it on the side where the meat is not cut.


Coat the meat with cream and then roll the fillet with the cream inside. Fold the ends inwards so that the cutlet is completely enclosed.


Roll it in flour, coat with beaten eggs and breadcrumbs. To get a more beautiful crust, roll in the eggs and breadcrumbs once more.


In a pan, heat the oil and fry the steak for about 15 - 20 minutes on medium heat. Make sure it is not too high so that the crust does not go to dark.


Serve the Karadjordje's steak with fried potatoes, tartar sauce, lemon and tomato décor, as pictured.
The way this dish is served is extremely important because the presentation makes it a Karadjorde’s.

Ivan Majhen

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