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This recipe was uploaded by Gagad
Thin steaks with a pestle for meat. Season with salt and leave to settle for short. On each steak put 1 / 4 of kaymak, roll steaks and secure edges with toothpicks. Rolls coat in flour, dip in egg, then in crumbs and fry in hot oil until golden brown on all sides. Serve warm with tartar sauce and French fries or mashed potatoes and seasonal salad. Here in Serbia we usually eat Karadjordje steak with Shopska salad.