Idrijski Žlikrofi with Gostilna Sauce
Idrijski žlikrofi are small, ear-shaped dumplings originating from Idrija, traditionally filled with potatoes, onions, and herbs. This recipe pairs them with a rich, savory 'gostilna' (tavern-style) sauce, often made with beef or pork, creating a deeply satisfying meal.
🧂 Ingredients
- For the Žlikrofi Dough:
- 300 g All-purpose flour
- 1 large Egg
- 50-70 ml Water(lukewarm)
- 1/2 tsp Salt
- For the Žlikrofi Filling:
- 500 g Potatoes(boiled and mashed)
- 1 medium Onion(finely chopped and sautéed)
- 2 tbsp Parsley(freshly chopped)
- 1 tsp Marjoram(dried)
- to taste Salt
- to taste Black pepper(freshly ground)
- For the Gostilna Sauce:
- 500 g Beef or pork stew meat(cubed)
- 2 medium Onion(chopped)
- 1 medium Carrot(chopped)
- 1 stalk Celery stalk(chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 750 ml Beef broth
- 150 ml Red wine
- 1 piece Bay leaf
- 1 sprig Thyme
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Oil or lard
👨🍳 Instructions
- 1
Prepare the Žlikrofi filling: Combine the mashed potatoes with sautéed onions, chopped parsley, marjoram, salt, and pepper. Mix well and set aside. Allow to cool completely.
💡 Tip: Ensure potatoes are completely dry after mashing to avoid a watery filling. - 2
Prepare the Žlikrofi dough: Mix flour and salt. Make a well in the center and add the egg and about half of the lukewarm water. Gradually mix in the flour, adding more water as needed to form a firm, smooth dough. Knead for about 5-7 minutes. Cover and let rest for 30 minutes.
- 3
Roll out the dough thinly (about 1-2 mm thick). Place small portions of the filling (about 1 tsp) on one half of the dough, spaced apart. Fold the other half of the dough over the filling. Press around each mound of filling to seal, then cut out the individual žlikrofi. Shape each one by hand to create the characteristic 'ear' shape, pressing the edges firmly.
💡 Tip: Work with small portions of dough at a time to prevent it from drying out. Use a floured surface. - 4
Prepare the Gostilna Sauce: Heat oil or lard in a heavy-bottomed pot over medium-high heat. Brown the cubed meat on all sides. Remove meat and set aside.
- 5
Add the chopped onions, carrot, and celery to the pot. Sauté until softened and lightly browned.
- 6
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and slightly darkened.
- 7
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer and reduce slightly.
- 8
Return the browned meat to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then cover and cook on low heat for at least 1 hour to 1 hour 15 minutes, or until the meat is very tender.
- 9
While the sauce is simmering, cook the žlikrofi: Bring a large pot of salted water to a boil. Gently drop the žlikrofi into the boiling water. Cook for about 5-7 minutes, or until they float to the surface and are cooked through. Drain carefully.
- 10
Once the meat is tender, season the sauce with salt and pepper to taste. If the sauce is too thin, you can simmer it uncovered for a bit longer to reduce. Remove the bay leaf and thyme sprig.
💡 Tip: For a smoother sauce, you can strain it after cooking the meat, then return the liquid to the pot and thicken with a cornstarch slurry if needed. - 11
Serve the cooked žlikrofi generously topped with the Gostilna sauce. Garnish with fresh parsley if desired.
💡 Pro Tips
- ✓The shaping of žlikrofi is an art; don't be discouraged if your first attempts aren't perfect. The taste is what matters most!
- ✓Ensure the filling is completely cool before stuffing the dough to prevent it from becoming sticky.
- ✓A good quality red wine will significantly enhance the flavor of the sauce.
🔄 Variations
- Add mushrooms to the sauce for an earthy flavor.
- Serve with a side of sauerkraut or pickled vegetables.