Fried Gyros Cooked in Kochberger Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,200 pork (e.. schnitzel)
- 5 tablespoon oil
- 7 tablespoon, leveled spice (s) (meat or gyros spice mix)
- 1 large vegetable onion (s)
- 2 large cloves garlic
- 1 teaspoon mustard
- 250 ml buttermilk
- 250 ml bechamel sauce
- 200 ml cream
- 0.5 teaspoon ½ cinnamon
- 2 teaspoons, sprinkled paprika, hot pink
- 2 tablespoon tomato paste
- 0.5 teaspoon ½ pepper, white
- 1 tablespoon, leveled chilli flakes
- a bit salt
- 200 g Emmentaler cheese, rated
Print Recipe
Pin Recipe Instructions
- Cut the pork into strips about 1 cm thick. Place in a bowl and mix with the oil and seasoning mixture. Cover the meat and let it stand for about an hour.
- Meanwhile, cut the vegetable onion into delicate crescents and finely chop the garlic.
- Fry the meat in a little oil, then add the mustard. Then stir the tomato paste into the meat. Add the onions and garlic and sauté.
- Meanwhile, stir together the buttermilk, bechamel sauce and cream. Stir in the cinnamon, paprika and pepper. When the onions are sufficiently steamed, the sauce is added to the meat. Simmer over medium heat until a creamy mixture is obtained to taste. Then season to taste with the chilli, salt and pepper. Put everything in a baking dish, sprinkle with the cheese and bake at 200 ° C for about 15 minutes.
- Tzatziki and rice go well with this.
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