Gyros dumpling pan with marjoram

Ingredients for 4 servings:

• 500 g Schupfnudeln, from the refrigerated section
• 25 g butter
• 750 g gyros meat, seasoned
• 1 bunch of spring onions
• 250 ml vegetable stock
• 100 g crème fraîche
• 1 tbsp marjoram, dried
• 2 tsp cornstarch
• some salt and pepper
• possibly gyros seasoning
• possibly milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

First, wash the spring onions and slice them into rings. Heat a little butter in a pan and fry the dumplings for 5-10 minutes, turning occasionally, until they are golden brown. Remove the dumplings, place them in a separate pot, and cover to keep warm. Set aside for a moment. Add the remaining butter to the pan, add the gyro meat with the additional gyro seasoning, and sear them briefly, turning frequently. Add the spring onions and fry briefly. Deglaze with the prepared vegetable stock and bring to a boil. Mix the crème fraîche, cornstarch, and marjoram into the gyro. If the sauce becomes a little too thick, add a little milk. Bring everything back to a boil briefly and season with salt and pepper. Approx. 720 kcal per serving.