Title: Beef with yogurt in pita bread (fetes vodines se peta)
 Categories: Greek, Beef, Breads
      Yield: 4 Servings
 
    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