Beef with Yogurt in Pita Bread (Fetes Vodines Se Peta)

Title:
Beef with Yogurt in Pita Bread (Fetes Vodines Se Peta)

Yield:
4 Servings

Categories:
Greek,
Beef,
Bread




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






 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.


 


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