Recipe#6678

Title: BEEF WITH YOGURT IN PITA BREAD (FETES VODINES SE PETA)

  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.

     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       d            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.