Cook 6-8oz. gluten free, corn and rice spaghetti pasta, to al dente. Drain, rinse in cold water until it's no longer hot or warm. Leave it in a colander or strainer until fully drained. Chop-slice the following and sauté until lightly browned:
1/4 lg. red bell pepper
3-4 lg. cloves of garlic
8 oz. baby portabella mushrooms
2-3T single source EVOO
Combine the pasta and sautéed vegetables in a small roasting pan. Sauté lamb-beef Gyro meat in some EVOO until sizzling and lightly browned, then add to the pasta and vegetables.
10-12 oz. frozen Gyro meat cut in bite size pieces
Whisk together the following and pour over everything:
2-3T Better Than Bouillon - beef
1c or a little more full fat sour cream
fresh ground black pepper
cayenne pepper
garlic salt
Bake, uncovered, in a 350° oven for 15-20 minutes. Serve with a fresh mixed green salad. . .Lin
Looks good.
ReplyDelete