---------- Recipe via Meal-Master (tm) v8.01

      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 Garlic; minced
    1/2 ts Dried oregano
    1/2 ts Salt
      1 ds Pepper
      1 lb Beef flank steak
      1 tb Butter
      4    Pitas
      3 c  Lettuce; chopped
      1 c  Cucumber; peeled,
           - seeded and diced
      1 c  Tomato; chopped
      1 c  Plain yogurt

  Combine wine, oil, garlic, oregano, salt, and pepper. Cut steak
  into strips, 2" by 1/4" 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 their own
  pita.

  Recipe by The Complete Book of Greek Cooking
  by The Recipe Club of Saint Paul's Greek Orthodox Cathedral,
  Harper and Row, NY, 1990

  Posted by Howard Wittenberg, Prodigy ID# BCWX27A.

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