Fiery Gyro Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 4 kg schnitzel meat
- 10 tablespoons spices for gyros
- 1 kg onion (s)
- 2 cans beans, green (a 850ml)
- 2 cans mushrooms, (a 850 ml)
- 8 red pepper (s)
- 1 can peas, (a 850 ml)
- 3 cups sour cream
- 3 cups cream
- 500 ml sauce (gypsy sauce)
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Grease a sufficiently large roasting pan.
- Cut the meat into strips, mix with approx. 6 tablespoons of gyros spice and place in the roaster as the first layer.
- Now peel the onions and cut into fine rings. Clean and wash the peppers and cut into strips. Drain the beans, peas and mushrooms.
- Layer the onions on the meat first, then peppers, mushrooms, peas and beans.
- Mix the sour cream with the cream and the gypsy sauce, season well with salt, pepper, cayenne pepper and the remaining gyros and pour over the layered ingredients. Cover and chill for about 12 hours.
- Cover and stew in the oven at 200 degrees for approx. 2 hours. Then remove the lid and cook again for another 20 minutes. Then stir and season again.
- We also have baguettes.
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