Gyros pound pot

Ingredients for 6 servings:

• 500 g gyros meat
• 500 g minced meat, mixed
• 3 tbsp oil
• 250 g leek
• 2 onions
• 2 garlic cloves
• 5 tomatoes, dried in oil
• 200 g herb cream cheese
• 4 tbsp tomato paste
• 100 ml Metaxa
• 100 ml milk
• 250 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

In a large pan or wide pot, brown the gyros in 1 tablespoon of oil, then transfer to a plate. Heat 1 tablespoon of oil, brown the minced meat, and season with salt and pepper. Transfer the minced meat to a plate. Trim the leek and slice into thin rings. Peel and finely chop the onions and garlic cloves. Finely chop the sun-dried tomatoes. Heat the remaining oil and sauté the prepared vegetables, but do not brown them. Add the gyros and minced meat, pour in the Metaxa, and stir in. Stir the herb cream cheese and tomato paste into the gyro mixture, then thin everything out with the milk. Stir enough vegetable broth into the gyro mixture until it reaches a slightly creamy consistency. Bring to a boil briefly, then remove from the heat and serve. Fresh baguette or pasta and rice go very well with it.