Beef with yogurt in pita bread (fetes vodines
Yield: 4 Servings
Ingredients:
- 1/2 c Dry red wine
- 2 tb Olive or vegetable oil
- 2 ts Minced garlic
- 1/2 ts Dried oregano
- 1/2 ts Salt
- 1 ds Of pepper
- 1 lb Beef flank steak
- 1 tb Butter or margarine
- 4 Pitas
- 3 c Chopped lettuce
- 1 c Peeled seeded and diced -cucumber
- 1 c Chopped tomato
- 1 c Plain yogurt
Instructions:
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.
