John Myers
Gyro Pot
The perfect gyro pot recipe with a picture and simple step-by-step instructions.
- 1 kilogram Gyros meat
- 400 g Meat sausage cubes
- 1 Pc. Diced vegetable onions
- 2 packet Instant onion soup (out of the bag)
- 500 Milliliters White wine
- 250 Milliliters Water
- 4 cups Whipped cream
- 4 piece Paprika, red and green
- 1 Can Corn grains
- 5 Peeled garlic clove
- 2 cups Processed cheese
- Thyme, pepper, salt
- First, leave out the bacon in the pan with a little clarified butter, remove and fry the gyros in portions. Pour cream over bacon and gyros and chill for one night (but you don’t have to). Roast the onions and peppers in a little clarified butter, then deglaze with a little wine until the base has loosened from the bottom of the pan. Remainder Add wine and water, stir in onion soup powder, then pour the remaining ingredients into a saucepan and let simmer for about 30 minutes rather than simmer. Finally stir in the processed cheese and season with a little salt and pepper.
- (I pressed garlic, it can also be chopped; thyme can be fresh or dried, I used some paprika powder as a noble sweet) The gyro pot is easy to prepare, you can also leave out the meat sausage (in my case, I just wanted it have in it). In any case, the gyro pot will keep cool for at least 2 days. It is then also pulled through better. I served it with fresh bread and a dollop of creme fraiche, topped with beetroot relish and parsley as decoration. Good luck and good appetite. (Recipe is based on the gyro soup so this party soup, I just changed the recipe)
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