Description
Zartes Gyrosfleisch, saftig gebacken unter einer goldenen, sämigen Metaxasauce mit Sahne, Schmand und Tomatenmark, verfeinert mit Paprikastreifen – würzig, cremig, aromatisch und unwiderstehlich überbacken.
Ingredients
Scale
- 150 g Schmand (sour cream)
- 5 EL Metaxa (Greek brandy, tablespoons)
- Salz und Pfeffer (salt and pepper)
- 3 EL Tomatenmark (tomato paste, tablespoons)
- 600 g Gyrosfleisch (gyros meat, typically pork or chicken, pre-marinated if available)
- 2 Paprikaschoten (bell peppers)
- 200 ml Sahne (cream)
- etwas Zucker (a pinch of sugar)
- 250 g Käse, gerieben (grated cheese, e.g., Gouda or Emmental)
- 1 Zwiebel (onion)
- Paprikapulver, edelsüß (sweet paprika powder)
- n. B. Öl (oil, as needed for frying)
- 2 Knoblauchzehen, zerdrückt (2 cloves garlic, crushed)
Instructions
- Preheat your oven to 210°C (410°F) top and bottom heat. Prepare a baking dish by lightly greasing it with oil or non-stick spray and set it aside.
- Heat a large frying pan over medium-high heat and add a little oil to coat the bottom. Once the oil is hot, add the gyros meat in an even layer. Sear the meat quickly, stirring occasionally, until it is lightly browned on the outside. This should take about 3-5 minutes. The meat does not need to be fully cooked through at this stage as it will finish cooking in the oven.
- While the gyros is browning, peel and finely dice the onion. Wash the bell peppers, remove the seeds and membranes, and cut them into small cubes. Peel and crush the garlic cloves.
- Add the diced onion, diced bell peppers, and crushed garlic to the pan with the browned gyros meat. Sauté everything together for another 2-3 minutes, stirring frequently, until the vegetables begin to soften and the mixture is fragrant.
- Season the meat and vegetable mixture generously with salt, pepper, a good pinch of sweet paprika powder, and a small pinch of sugar. Stir well to combine and allow the spices to bloom for about 1 minute.
- Reduce the heat to medium. Add the tomato paste to the pan and mix it thoroughly into the meat and vegetables. Pour in the cream and add the sour cream (Schmand). Stir until a smooth, creamy sauce forms.
- Pour the Metaxa (Greek brandy) into the pan and stir well to combine. Allow the mixture to simmer gently for 2-3 minutes, so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning as needed.
- Transfer the entire meat and sauce mixture into your prepared baking dish, spreading it out into an even layer.
- Sprinkle the grated cheese evenly over the top of the gyros mixture, covering it completely.
- Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted, bubbling, and golden brown on top.
- Once baked, remove the dish from the oven and let it rest for a couple of minutes before serving. Serve hot, ideally accompanied by French fries, rice, and a fresh salad for a complete meal.
Notes
For best results, use pre-marinated gyros meat, which can be found at many butcher shops or prepared at home using pork or chicken with a mixture of Greek spices. If you do not have Metaxa, another mild brandy can be substituted, but the unique flavor of Metaxa is highly recommended for authenticity. You can use your favorite melting cheese, such as Gouda, Emmental, or a blend. Adjust the amount of paprika and sugar to suit your taste. Serve immediately for the best texture and flavor. Leftovers can be reheated in the oven or microwave.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
