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Comments for recipe „Pórkólt wołowy (Marhapórkólt”

Uretan

(2006-02-18 18:43)

W związku z "paprykowym ryzykiem" przed którym ostrzegasz proponuję maleńką korektę receptury - dodanie sproszkowanej papryki PO zrumienieniu mięsa i wtedy dodanie odrobiny wody

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