Gyros herb casserole with cream topping

Name: Gyros herb casserole with cream topping
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 2 medium-sized onions; 1 TABLESPOON Oil; 2 TEASPOONS Sweet peppers; 1 can(s) (850 ml) Sauerkraut; 1 TEASPOON dried oregano; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 kg Pork cutlets; 7-10 Tbsp "Gyros-Art; 75 g Gouda; 100 g Whipped cream; 200 g Sour cream or; 7-10 Tbsp Fresh cream; 7-10 Tbsp Grease; 7-10 Tbsp Oregano

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

2 medium-sized onions
1 TABLESPOON Oil
2 TEASPOONS Sweet peppers
1 can(s) (850 ml) Sauerkraut
1 TEASPOON dried oregano
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 kg Pork cutlets
7-10 Tbsp "Gyros-Art
75 g Gouda
100 g Whipped cream
200 g Sour cream or
7-10 Tbsp Fresh cream
7-10 Tbsp Grease
7-10 Tbsp Oregano

Directions

1
Peel and chop the onions. Fry in hot oil in a pot. Dust with sweet paprika. Add sauerkraut and oregano. Pick the sauerkraut apart and fry while turning. Deglaze with 1/8 l water. Bring to the boil, cover and stew for about 15 minutes. Season to taste
2
Fry the meat in portions in a pan without fat for 5-8 minutes while turning. Grate cheese. Mix with cream and sour cream
3
Pour the sauerkraut into a greased casserole dish (approx. 30 cm long). Spread meat on top and pour sour cream over it. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Garnish if necessary. Served with: boiled potatoes or rice