Gyros in Curry-cream Sauce with Gratinated Cheese

Summary

Ingredients

• 500 g pork, sliced, pre-seasoned; otherwise mix with yros spice
• 2 teaspoons gyros seasoning, optional if the meat is not pre-seasoned
• 150 g mushrooms
• 1 large bell pepper (s)
• 2 medium onion (s)
• 1 pck.Gouda, grated
• 200 ml cream
• 150 ml broth
• 3 tablespoon, leveled curry powder
• 1 ½ tablespoon, leveled flour
• salt and pepper
• oil
• Butter or margarine for fat removal

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Instructions

1. Wash, core, and cut the bell peppers into small pieces. Cut the onions into halved rings. Wash the mushrooms and slice thinly.
2. Heat a small amount of oil in a large pan over high heat. Fry the pork slices until the internal temperature reaches 63°C / 145°F. If using unseasoned meat, add 2 teaspoons gyros seasoning. Add the bell peppers, mushrooms, and half of the onions. Stir frequently and cook for 5 minutes.
3. In a separate small saucepan, heat a small amount of oil over medium heat. Fry the remaining onions, stirring occasionally, until softened, roughly 4 minutes.
4. In a measuring cup, combine the broth (150 ml), cream (200 ml), and curry powder (3 tablespoons). Season with salt and pepper to taste.
5. Pour the curry cream mixture into the saucepan with the fried onions. Add 2 tablespoons flour while stirring. Bring to a boil and simmer for 2–3 minutes, stirring frequently.
6. Preheat the oven to 200°C / 392°F (top/bottom heat) or 180°C / 356°F (convection).
7. Grease a baking dish with butter or margarine. Spread the pork-vegetable mixture evenly in the dish. Pour the curry cream sauce over it evenly. Sprinkle the grated Gouda cheese on top.
8. Bake for roughly 20 minutes until the cheese is lightly browned.