Lobscows #2
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Original RecipeFe wn i fod amryw o enghreifftiau o lobsgows yn y gasgliad hon. Enghraifft ychydig bach mwy siefflyd a llai cartrefol yw hon — yn agosach i'r math o bryd a weinir mewn bwyty. Cynhwysion
225g o gig eidion wedi ei giwbio Cynheswch yr olew olewydd mewn sosban fawr (neu gasserol metel) nes ei fod yn boeth. Ychwanegwch y cig a ffriwch nes ei fod wedi brwonion'n dda. Pan yn barod trosglwyddwch y cig i fowlen neu ddesgil a gosodwch a'r neilltu.
English TranslationI know there are several versions of 'lobscows' in this recipe collection. This is a slightly more 'chefy' version that the more homely versions in the remainder of the collection, closer to what you might be served in a restaurant in North Wales. Ingredients:
225g beef, cubed Method:Heat the olive oil in a large saucepan (or a metal casserole) until hot. Add the meat and fry until well browned then transfer to a bowl and set aside. Now add all the vegetables (apart from the finely cubed potatoes and cabbage) and fry until quite soft (about 15 minutes). Now return the meat to the pan before pouring-in the water. Season well then bring to a boil and reduce to a simmer. Cover with a lid and allow to cook for between 35 and 40 minutes. At this point add the reserved potatoes and the cabbage (along with the paprika, if using) and cook for a further 30 minutes. Add a little more salt and pepper (if needed) and serve in warmed bowls with thick slices of warm crusty bread. |
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