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🍽️ Gyros Casserole

601 kcal · 30 min · 4 servings

Ingredients

• pork shoulder cutlets 600 g
• yellow onions 2 pcs.
• garlic cloves 2 pcs.
• oil 4 tbsp
• dried marjoram pinch
• fresh thyme pinch
• dried rosemary pinch
• sweet paprika pinch
• ground chili pinch
• red bell peppers 2 pcs.
• white button mushrooms 400 g
• heavy cream 200 ml
• sour cream 200 ml
• salt pinch
• ground black pepper pinch
• grated Gouda 100 g

Instructions

1. 1. Rinse the pork cutlets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into strips about 1 cm wide.
4. 4. Halve the onions and peel them.
5. 5. Cut the onions into thin strips.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Place the meat, onions, garlic, 2 tablespoons of oil, marjoram, thyme, rosemary, paprika, and chili in a bowl.
9. 9. Mix the ingredients in the bowl thoroughly.
10. 10. Set the meat mixture aside to marinate.
11. 11. Wash the bell peppers.
12. 12. Halve the bell peppers.
13. 13. Remove the stem and seeds from the bell peppers.
14. 14. Cut the bell peppers into strips.
15. 15. Wipe the mushrooms with a kitchen paper if necessary.
16. 16. Slice the mushrooms.
17. 17. Preheat the oven to 175 °C with top and bottom heat.
18. 18. Stir the whipping cream and sour cream together in a bowl.
19. 19. Season the cream mixture generously with salt and pepper.
20. 20. Heat 2 tablespoons of oil in a pan over high heat.
21. 21. Fry the mushrooms together with the bell peppers for about 4 to 5 minutes.
22. 22. Place the fried vegetables into a baking dish.
23. 23. Season the meat with a little salt.
24. 24. Bring the pan back to high heat.
25. 25. Fry the Gyros meat for about 4 to 5 minutes until crispy.
26. 26. Mix the fried meat with the vegetables in the baking dish.
27. 27. Pour the cream mixture over the meat and vegetable mixture.
28. 28. Sprinkle cheese over the casserole.
29. 29. Place the baking dish in the oven.
30. 30. Bake the casserole for about 25 to 30 minutes.
31. 31. Carefully remove the baking dish from the oven.
32. 32. Serve the casserole on plates.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 601
• Protein: 32 g · Fett/Fat: 46 g · Carbs: 15 g