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.