Zagreb steaks
Not so long ago, a typical Zagreb Sunday lunch would start with homemade soup, ajngemahtec, continue with a stuffed veal steak, with a side dish of rice-bizi, and for dessert - cream cheese with chocolate. Zagreb, of course!
Preparation steps
- Beat the sliced steaks with a meat mallet and sprinkle with Vegeta.
- Place slices of pressed ham and cheese on half of each steak. Fold the steaks and fasten the ends with toothpicks.
- Roll the steaks prepared in this way in flour, beaten eggs and bread crumbs.
- Fry the steaks in heated oil on each side for about 5 minutes.
- For the side dish, cook the rice, but not all the way through, and drain.
- Fry the chopped onion in butter, then sauté, basting with water, until the onion softens.
- Add peas, half the amount of and about 100 ml of warm water. Cook until peas are soft.
- Finally, stir in the rice, sprinkle with the remaining and add another 100 ml of warm water. Stir and cook for another 5 minutes.
Serving
Rizi-bizi pepper and serve as a side dish with a Zagreb steak.
Advice
You can beat the stuffed steaks well with a meat mallet. In that case, you don’t have to attach them with toothpicks.
