*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Greek                            Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
    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.
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