Gyros casserole with Metaxa sauce

Ingredients for 3 servings:

• 500 g pork schnitzel (ham)
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 large bell pepper(s), red
• 1 small chili pepper(s), mild red, fresh
• 8 cl Metaxa (Greek brandy)
• 6 tbsp olive oil (choose mild)
• 4 tbsp spice mix for gyros
• 2 tbsp tomato paste
• 100 ml tomato(s), pureed
• 200 ml cream (cooking cream)
• 150 g cheese, young Gouda (grated)
• possibly salt and pepper
• Thyme, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

Halve the ham schnitzels lengthwise and then cut into thin strips. Peel the onions, halve them, and slice them into thin half rings. Peel and finely chop the garlic. Remove the stalks from the chili, remove the seeds, and finely chop them. Combine the meat, onion, garlic, and chili in a bowl. Add 2 cl Metaxa and 3-4 tablespoons of gyro seasoning mix and mix well. Let it sit for a while, then add 3 tablespoons of olive oil to the gyro mixture and mix well again. Let it sit for at least 2-3 hours. Wash and trim the bell peppers, cut them into sixths, and cut them into thin strips. Grate the cheese. Preheat the oven to 200°C (400°F). Heat 2 tablespoons of oil in a large pan, sear the meat in two batches until golden brown on all sides (about 4-5 minutes). Transfer the meat to the baking dish, heat another 2 tablespoons of oil, and sear the bell pepper strips for about 3 minutes. Add the bell peppers to the meat in the dish and mix. Add 2 tablespoons of tomato paste and 1 tablespoon of gyro seasoning to the pan, fry briefly, add 6 cl of Metaxa and pour in 100 ml of passata and 150 ml of fresh cream, bring to a boil briefly, and pour the sauce over the gyro. Sprinkle the gyro with 150 g of grated Gouda cheese and bake for about 10 minutes. Rice or pasta are good toppings. If you’re not worried about weight problems, you can also serve it with fries. Gyro seasoning mix: Unfortunately, there are big differences, which is why I’ve also listed salt, pepper, and dried thyme as possible seasonings. I recommend simply tasting the finished mix to see if it’s suitable. Tip: This recipe is also ideal for a buffet in larger quantities and can be kept warm for a while.