Category: Beef

1/2 cup Dry red wine

2 tbsp Olive or vegetable oil

2 tsp Minced garlic

1/2 tsp Dried oregano

1/2 tsp Salt

1 dash Of pepper

1 lb Beef flank steak

1 tbsp Butter or margarine

4 Pitas

3 cup Chopped lettuce

1 cup Peeled, seeded and diced cucumber

1 cup Chopped tomato

1 cup 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