Traditional Mlinci s Umakom od Pečenja

Sastojci

• All-purpose flour500g
• Eggs2
• Water100ml
• Saltto taste
• Pork roast or beef roast1kg
• Onions2 large
• Garlic3 cloves
• Vegetable oil or lard2 tbsp
• Chicken or beef broth500ml
• Fresh parsleyfor garnish

Koraci

1. 1

   For the mlinci: Combine flour, eggs, and a pinch of salt. Gradually add water to form a stiff dough. Knead until smooth. Roll out the dough very thinly. Cut into large squares or rectangles. Let the mlinci dry completely for several hours or overnight, or bake them at 150°C (300°F) until crisp and lightly golden. Break the dried mlinci into bite-sized pieces.

2. 2

   For the gravy: Season the pork or beef roast generously with salt and pepper. Sear the roast in a hot pan with oil or lard until browned on all sides. Transfer to a roasting pan. Add chopped onions and garlic to the pan and sauté until softened. Add the broth to the roasting pan. Roast the meat at 180°C (350°F) until cooked through and tender, basting occasionally. Reserve the meat drippings and pan juices.

3. 3

   Prepare the gravy: Strain the pan juices and drippings into a saucepan. If needed, add more broth to reach desired consistency. Simmer the gravy until it thickens. You can thicken it further with a little flour slurry if necessary. Season with salt and pepper to taste.

4. 4

   To serve: Briefly dip the broken mlinci pieces into boiling salted water for a few seconds until slightly softened but still retaining some crispness. Drain well. Place the softened mlinci on serving plates. Ladle the hot gravy generously over the mlinci. Serve with slices of the roasted meat. Garnish with fresh parsley.