Gyros-Schnitzel Casserole

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into strips. Add gyros spice and 4 tablespoons of oil, mix well. Cover and put in a cool place for about 2 hours. Clean, wash and cut the peppers into strips. Clean, wash and halve the pointed cabbage and cut it into strips. Peel, wash and slice the potatoes.

2. 2

   Wash rosemary, dab dry, put some aside for garnishing, chop the rest finely. Melt the fat in a saucepan. Add rosemary. Dust with flour and sauté while stirring. Add milk and 300 ml water bit by bit while stirring. Bring to the boil, stir in the stock, simmer for 5 minutes at low heat. Fry meat in a hot pan over high heat for 3-4 minutes. Remove the meat and fry the potatoes in the cooking fat for about 5 minutes until golden brown. Heat 1 tablespoon of oil in a second, large pan. Fry the bell peppers and pointed cabbage for about 5 minutes while turning. Season vegetables and sauce with salt and pepper. Cut the feta into cubes.

3. 3

   Remove the meat and fry the potatoes in the cooking fat for about 5 minutes until golden brown. Heat 1 tablespoon of oil in a second, large pan. Fry the bell peppers and pointed cabbage for about 5 minutes while turning. Season vegetables and sauce with salt and pepper. Cut the feta into cubes. Alternately layer potatoes, meat, pointed cabbage and paprika vegetables, feta and béchamel sauce in a greased casserole dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Garnish with rosemary

Nutrition Facts

KCAL
650 kcal

CARBS
27 g

FATS
33 g

PROTEINS
58 g