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BRAISED BEEF NECK IN MERLOT/MUSHROOM SAUCE WITH BREAD DUMPLING (GESCHMORTER RINDERNACKEN IN MERLOT/CHAMPIGNON-SOSSE UND SEMMELKNÖDEL) | by www.ChefsOpinion.org
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BRAISED BEEF NECK IN MERLOT/MUSHROOM SAUCE WITH BREAD DUMPLING (GESCHMORTER RINDERNACKEN IN MERLOT/CHAMPIGNON-SOSSE UND SEMMELKNÖDEL)

To read the Article and see all Pictures, Recipes and Links, go to: www.ChefsOpinion.org

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Taken on February 4, 2019