Recipe - Beef With Yogurt In Pita Bread (Fetes Vodines Se Peta)

One half cup Dry red wine
2 tablespoon Olive or vegetable oil
2 teaspoon Minced garlic
One half teaspoon Dried oregano
One half teaspoon Salt
1 ds Of pepper
1 pound Beef flank steak
1 tablespoon Butter or margarine
4 Pitas
3 cup Chopped lettuce
1 cup Peeled, seeded and minced
cucumber
1 cup Chopped tomato
1 cup Plain yogurt

serves 4

Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into
strips, 2inches by 1/4inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip