@_.vova._.zhovk65:

_.vova._.zhovk65

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Region: PL

Monday 29 June 2026 17:23:00 GMT

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Comments

fak980_8 :

рекси😂🔥

2026-06-29 19:46:37

78

Poliukhovych :

Ето шо за автозак 😂👍🏻

2026-06-30 23:47:32

26

bl1zzard :

2026-06-30 17:38:55

16

🗡 :

ахаха потужно 😂

2026-07-01 06:20:36

1

Xull_702 :

Армия скелетов

2026-07-02 08:39:05

18

Виктор Стєпанович :

Шо за сухарі висипалися з буса

2026-07-01 05:00:29

8

Paspartu :

На кордоні з Румунією?

2026-07-02 16:08:20

0

Грустный Ленивец :

Что за скин на руках

2026-07-02 09:00:06

2

БОДЯНИЧ? :

2026-07-02 10:02:18

8

Тгк:Dexter :

Груз 200

2026-07-02 13:12:41

2

bodya8s8 :

Спічки з коробки випали 😁

2026-06-30 22:03:55

4

Stas.14122 :

😂😂😂😂братва

2026-06-29 18:15:10

1

Shank :

@Gustavo @creamexd..4rl

2026-07-02 15:12:51

1

꧁♛𝕀𝕥𝕫.𝕞𝕖♛꧂ :

|

2026-07-02 14:37:21

0

Міша Гребіневич :

😂

2026-06-29 17:38:42

0

😻 :

😅😅😅

2026-06-29 17:26:56

0

_maks_0010_  :

😁🔥

2026-06-29 17:53:27

0

 Ivan😎🇺🇦 :

😂🔥

2026-06-29 18:24:21

0

_illia_1828 :

💪😂🔥

2026-06-30 04:54:47

0

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Sunday Dinner | Part 4 | Oma’s Sauerbrate & German Potato Dumplings Ingredients ~ Meat Marinade & Cook~ - 1 Onion - 3 Carrots - 2 Celery Ribs - 6 Garlic Cloves - Whole Peppercorn - Juniper Berries - Bay Leaf - Fresh Thyme - 1 1/2 Cup of Red Wine Vinegar - 1 1/2 Cup Dry Red Wine - 7 Cups of Water - 2 Cups Beef Stock (only for cooking) - Rump Roast or Bottom Round for the meat In a large pot on medium heat, slightly cook the onion, celery, carrots & garlic until fragrant, approx 10-12min. Pour liquids and cook just below simmer for 1 hour. Let mixture cool and marinate with meat for at minimum 3 days To cook the meat, use a Dutch Oven. Crock Pot works as well. Dry meat and season with salt & pepper. In the pot, brown all sides of the meat and remove. Pour marinade from the meat and scrap any fond in the pot. Bring to a simmer and add in beef stock. Simmer another 10-15min and add back in beef. We had a 4lb roast and cooked on low hear for approx 3 hours. After cooking, remove meat to rest and save the cooking liquid ~ Potato Dumplings ~ - 6 Whole Russet Potatoes - 2 Cups of Flour - 2 tbsp of Potato Startch - Salt Boil peeled potatoes until for tender. Drain water and allow potatoes to cool. Using a potato ricer, put the potatoes through. A masher can be used as well but try to avoid any chunks. Season with salt and flour/startch mixture. Work the potatoes into a mold together. Break off and form into balls dusting with more flour. I like rice flour. To a large pot, bring water to a simmer, just below boiling. Place potato dumplings into the water and let cook 10-14min. The potato will raise when cooked. ~ Sauerbraten Gravy ~ - 14 Ginger Snaps - 3/4 cup of water - 2 tbsp of Cristco - 2 tbsp of Flour - 4-6 cups of cooking liquid Melt and mix Ginger snaps in water. In a saucepan, stir cristco and flour together cooking until there are no small pieces and beginning to turn a tannish color. Whisk in Ginger Snap Water. Slowly add in the cooking liquid whisking together until you have the right taste and consistency. Enjoy! #sundaydinner #sauerbraten #germanfood #oktoberfest #fall #dinner #Recipe #germanpotatodumpling #🇩🇪

Sunday Dinner | Part 4 | Oma’s Sauerbrate & German Potato Dumplings Ingredients ~ Meat Marinade & Cook~ - 1 Onion - 3 Carrots - 2 Celery Ribs - 6 Garlic Cloves - Whole Peppercorn - Juniper Berries - Bay Leaf - Fresh Thyme - 1 1/2 Cup of Red Wine Vinegar - 1 1/2 Cup Dry Red Wine - 7 Cups of Water - 2 Cups Beef Stock (only for cooking) - Rump Roast or Bottom Round for the meat In a large pot on medium heat, slightly cook the onion, celery, carrots & garlic until fragrant, approx 10-12min. Pour liquids and cook just below simmer for 1 hour. Let mixture cool and marinate with meat for at minimum 3 days To cook the meat, use a Dutch Oven. Crock Pot works as well. Dry meat and season with salt & pepper. In the pot, brown all sides of the meat and remove. Pour marinade from the meat and scrap any fond in the pot. Bring to a simmer and add in beef stock. Simmer another 10-15min and add back in beef. We had a 4lb roast and cooked on low hear for approx 3 hours. After cooking, remove meat to rest and save the cooking liquid ~ Potato Dumplings ~ - 6 Whole Russet Potatoes - 2 Cups of Flour - 2 tbsp of Potato Startch - Salt Boil peeled potatoes until for tender. Drain water and allow potatoes to cool. Using a potato ricer, put the potatoes through. A masher can be used as well but try to avoid any chunks. Season with salt and flour/startch mixture. Work the potatoes into a mold together. Break off and form into balls dusting with more flour. I like rice flour. To a large pot, bring water to a simmer, just below boiling. Place potato dumplings into the water and let cook 10-14min. The potato will raise when cooked. ~ Sauerbraten Gravy ~ - 14 Ginger Snaps - 3/4 cup of water - 2 tbsp of Cristco - 2 tbsp of Flour - 4-6 cups of cooking liquid Melt and mix Ginger snaps in water. In a saucepan, stir cristco and flour together cooking until there are no small pieces and beginning to turn a tannish color. Whisk in Ginger Snap Water. Slowly add in the cooking liquid whisking together until you have the right taste and consistency. Enjoy! #sundaydinner #sauerbraten #germanfood #oktoberfest #fall #dinner #Recipe #germanpotatodumpling #🇩🇪

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