Gyro casserole with metaxa sauce

Gyro casserole with metaxa sauce

Ingredients for 6 portions

• 1,000g pork schnitzel (ham)
• 4 m.-big onion(s)
• 4 toes garlic
• 2 large Pepper(s), red
• 2 small Chili pepper(s), mild red, fresh
• 16 cl Metaxa, (Greek brandy)
• 12 tbsp Olive oil (choose mild)
• 8 tbsp Spice mix for gyros
• 4 tbsp tomato paste
• 200ml Tomato(es), passed
• 400ml cream (cooking cream)
• 300g Cheese, young Gouda (grated)
• Possibly. salt and pepper
• Thyme, dried

Nutritional values ​​per serving

• kcal 666
• protein 58.35g
• fat 40.15g
• carbohydrate 15.61g

Preparation

• Working time about 15 minutes
• Rest time about 3 hours
• Cooking/baking time approx. 20 minutes
• Total time about 3 hours 35 minutes

Halve the bacon lengthways and then cut into thin strips, peel and halve the onions and cut into thin half rings, peel and finely chop the garlic, remove the stalk from the chili, remove the seeds and finely chop.

Mix the meat, onion, garlic and chili in a bowl, add 2cl Metaxa and 3-4 tablespoons gyros spice mixture and mix well. Let stand a little, then add 3 tablespoons of olive oil to the gyros mixture and mix well again. Leave for at least 2-3 hours.

Wash the peppers, clean, quarter and cut into thin strips. Rasp cheese.

Preheat the oven to 200 degrees.

Heat 2 tablespoons of oil in a large pan, sear the meat in 2 batches (about 4-5 minutes), place the meat in the casserole dish, heat up another 2 tablespoons of oil and fry the pepper strips for about 3 minutes. Add the peppers to the meat and mix. Put 2 tbsp tomato paste and 1 tbsp gyros seasoning in the pan, fry briefly, add 6cl Metaxa and pour in 100ml tomato passata and 150ml fresh cream, bring to the boil briefly and pour the sauce over the gyros. Sprinkle gyros with 150g grated Gouda and bake for about 10 minutes. Rice or noodles can be used as a topping. If you don't fear figure problems, you can also add fries.

Gyros spice mix:

Unfortunately, there are big differences, which is why I have given salt, pepper and dried thyme as possible spice additions. I recommend simply trying whether the finished mixture is so suitable.

Tip:

The recipe is also good for a buffet in larger quantities and can also be kept warm for a little longer.