Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dry red wine 1 tb Butter or margarine
2 tb Olive or vegetable oil 4 Pitas
2 ts Minced garlic 3 c Chopped lettuce
1/2 ts Dried oregano 1 c Peeled, seeded and diced
1/2 ts Salt -cucumber
1 ds Of pepper 1 c Chopped tomato
1 lb Beef flank steak 1 c Plain yogurt

serves 4

Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into
strips, 2-inches by 1/4-inch wide, or as thin as possible. Pour wine
marinade over beef strips, and let stand for 1 hour at room
temperature. Drain meat strips and cook, in two batches, in hot
butter, stirring, for 2 to 3 minutes or until brown on all sides.
Serve meat in a chafing dish or on a hot tray to keep warm. Open one
end of pita to make a pocket. Set out dishes of lettuce, tomato,
cucumber, and yogurt. Allow each person to fill his own pita.

From THE COMPLETE BOOK OF GREEK COOKING, by The Recipe Club of Saint
Paul's Greek Orthodox Cathedral, Harper and Row, NY, c1990.

Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A.

Browse by categories