Summary

Ingredients

• 1 kg pork from the topside
• 1 clove garlic
• 5 tablespoon olive oil
• 1 tablespoon spice mixture (gyros seasoning salt)
• 200 g cream
• 2 onions)
• 4 large peppers, colored
• 1 tablespoon butter
• 8 tablespoon chilli sauce or gypsy sauce
• 100 g cream cheese
• 0.5 teaspoon ½ thyme, dried
• Salt and pepper, whiter
• Broth, grains

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Instructions

1. Wash the meat, pat dry and cut into fine strips. Peel and chop the garlic. Mix both with oil and gyros seasoning salt. Cover and chill for 2-3 hours.
2. Fry the meat vigorously in portions in the seasoning oil for about 10 minutes, turning every now and then. Then let it cool down and pour the cream over it. Cover and chill overnight.
3. Peel the onions and cut them into rings. Clean and wash the peppers and cut into strips.
4. Heat the butter in a large saucepan. Fry the onions and peppers in it. Deglaze with 1 1/4 liters of water, bring to the boil, stir in the stock powder, chilli sauce, processed cheese and thyme. Let simmer for about 10 minutes. Put the meat with the cream in the soup. Bring everything to the boil again and season to taste.