Gyros Noodle Pan with Marjoram
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato noodles, from the refrierated shelf
- 25 g butter
- 750 g yros meat, seasoned
- 1 bunch spring onion (s)
- 250 ml vegetable stock
- 100 g crème fraîche
- 1 tablespoon marjoram, dried
- 2 teaspoons cornstarch
- some salt and pepper
- possibly gyros spice
- possibly milk
Print Recipe
Pin Recipe Instructions
- First wash the spring onions and cut into rings. Heat a little butter in a pan and fry the potato noodles in it for 5 - 10 minutes until they are appetizingly brown. Take out the potato noodles, put them in a separate saucepan and cover with a lid and keep warm. Set aside for a moment.
- Pour the remaining butter into the pan, add the gyros meat with the additional gyros spice and sear it, turning it several times. Add the spring onions and fry briefly. Deglaze with the prepared vegetable stock and bring to the boil. Mix the crème fraîche and the cornstarch with the marjoram into the gyros. If the sauce gets a little too thick, add a little milk. Bring everything to the boil again briefly and season with salt and pepper.
- Approx. 720 Kcal per serving.
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