Gyro Pan with Mushrooms
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g pork
- 500 g mushrooms
- 500 g red pepper (s)
- 300 g shallot (s)
- 3 cloves garlic
For the marinade:
- 50 ml olive oil
- 50 ml soy sauce, dark
- 100 ml mineral water
- 2 tablespoon paprika pulp, mild
- 1 tablespoon tomato paste
- 2 tablespoons spices for gyros
- 1 teaspoon chili powder
- 1 tablespoon honey
- salt
Also:
- 80 ml mineral water to extinguish
Print Recipe
Pin Recipe Instructions
- Wash the pork, pat dry with paper towels and cut into thin strips.
- Put the ingredients for the marinade in a blender jar and mix vigorously with a hand blender until a homogeneous liquid is obtained. Finally, add salt to taste. It can be a bit strong.
- Put the meat cut into strips and the marinade in a plastic bag and knead. Now close this bag (better still, if available: vacuum seal) and put it in the refrigerator for approx. 48 hours so that the spices have enough time to take effect.
- On the day of preparation, take the meat out of the refrigerator in good time. Clean the mushrooms, shallots, bell peppers and garlic cloves and cut into thin slices or strips.
- Now sear the marinated meat in a large roasting pan over a high heat, stirring occasionally, until the roasted substances form. Now add all the remaining ingredients to the roasting pan and fry them vigorously. After approx. 10 minutes, deglaze the roast with a little mineral water and close the roasting pan with a lid. Let the gyros simmer for another 20 minutes on low heat. Do not simmer too long, otherwise the meat will be too dry.
- This goes well with fresh cucumber or tomato salad and fresh tzatziki.
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