Potato dumplings with beef sauce

Potato dumplings with beef sauce

Valjušci od krumpira


My grandmother was a dumpling specialist. I still remember rolling dumplings on the kitchen table while my grandmother watched the sauce on the stove. It’s a special dish of my childhood, which brought me so much joy and happiness. I hope it will do the same for you. In Croatia we use potato dumplings with many different sauces, and this is one of the best. It is very important to use the right potatoes for dumplings – desiree is a good choice.


Quantity Ingredient
sea salt
freshly ground black pepper
fresh flat-leaf parsley, to serve
freshly grated parmesan, to serve


Quantity Ingredient
100ml extra virgin olive oil
1kg beef brisket, cut into 1 cm cubes
1 cinnamon stick
3 bay leaves
6 cloves
100ml white wine
2 tablespoon tomato paste
1kg brown onions, chopped
2 carrots, grated
200to chicken stock

Potato dumplings

Quantity Ingredient
1kg waxy potatoes, such as desiree, sebago or nicola
240 grams plain flour
50 grams butter, softened
1 egg
50 grams grated parmesan


  1. Put half the olive oil in a large saucepan over high heat. When very hot, add the beef, cinnamon, bay leaves and cloves. Sauté until all the liquid evaporates from the beef and it starts to brown, about 20 minutes. It’s important that the beef browns and there is caramelisation on both the beef and the bottom of the pan. Just before it starts to burn, add the white wine and tomato paste. Cook until the wine evaporates, another 5 minutes.
  2. In a separate frying pan on low heat, sauté the onion in the remaining olive oil for 20 minutes. Add the carrot and cook until soft and sweet, about 10–15 minutes.
  3. Add the onion and carrot mixture to the beef. Add half the stock and simmer over low heat, adding the rest of the stock gradually until the beef is tender, about 30 minutes.
  4. For the dumplings, put the potatoes, unpeeled, in a saucepan of cold water. Season with salt and cook until the potatoes are soft and the tip of a knife can be easily inserted. Drain the potatoes and peel them while still hot.
  5. Pass the potatoes through a potato ricer and put them in a bowl with the flour, softened butter, egg and parmesan and season with salt. Taste the dough to check if it’s seasoned enough.
  6. While still warm, roll the dough into 2 cm balls and roll a fork over them.
  7. Cook the dumplings in boiling water for 3 minutes, until they come to the surface. Gently take them out of the pan with a slotted spoon, drain them, then put them in a bowl and pour the sauce over. Sprinkle with parsley and freshly grated parmesan and serve.
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