How to make
Serbian grill is irresistible and the Hunter's Style Pljeskavica will only reinforce that.
Mix the minced meat with the grated onion, garlic, vegetables, black pepper and salt. I also add some cumin for flavor, but it's not in the original Pljeskavica recipe.
Leave the minced meat for 2 hours, or overnight in the refrigerator, depending on the time you have.
Before you start forming patties from the flavored ground beef, prepare your hunter's style sauce.
For it, chop the onion and fry it slowly in the oil.
Clean and dice the mushrooms, pickles and potato.
Add the mushrooms and diced bacon to the fried onions and after a minute add the potatoes and cucumbers. Stir briefly and pour a spoonful of flour. When it is also fried, pour half the water. As soon as it absorbs and thickens, pour the rest. You can add more liquid if you want your sauce to be thinner.
Finally, add the ajvar, black pepper and white pepper (as a last resort, you can also add lutenitsa instead of ajvar) and stir vigorously on low/moderate heat for another 3 minutes, or until the desired consistency is obtained.
I add smoked paprika only if my sauce lacks bacon and that way it replaces its smoky flavor and the authentic taste is preserved. You can add both, but be careful not to make the smoked taste too strong.
Form the pljeskavica patties by first rolling a ball of minced meat with greased palms and then flattening on a greased kitchen counter into a round, thin large meatball (10-12 cm in diameter).
Grill the pljeskavica patties with over charcoal for a minute on each side.
Serve the hunter's style pljeskavica warm and with the delicious sauce.
Enjoy your meal!
