Title: Beef W/yogurt in Pita (Homemade Gyros)
Categories: Beef Greek
Yield: 4 Servings
| 1/2 | c | Dry red wine |
| 2 | tb | Olive oil |
| 2 | ts | Minced garlic |
| 1/2 | ts | Dried oregano, crushed |
| 1/2 | ts | Salt |
| | ds | Pepper |
| 1 | lb | Flank steak or london broil |
| 1 | tb | Butter or margarine |
| 4 | | Pitas |
| 3 | c | Chopped lettuce |
| 1 | c | Peeled, seeded, diced |
| | | Cucumber |
| 1 | c | Peeled, seeded, diced |
| | | Tomatoes |
| 1 | c | Plain yogurt |
Combine wine, oil, garlic, oregano, salt, and pepper. Cut steak into
strips, 2 inches long 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
2-3 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 pitat to make a pocket. Set out
dishes of lettuce, tomato cucumber, and yogurt. Allow each person to fill
his own pita. Note: Commercially purchased yogurt can be thickened by
placing yogurt in a cheesecloth-lined sieve and letting it stand overnight
in the refrigerator. Or, place a double thickness of paper towels directly
over the top of yogurt to absorb liquid. Refrigerate overnight, remove
paper. Greek gyros are very popular in the U.S. It is made with compressed
meat and roasted on a vertical skewer. (Compressed meat consists of various
cuts of beef that are chopped, minced, or ground, then compressed into a
large cylindrical shape, put on a skewer, and broiled vertically.) This
recipe is a good substitute for the commercial gyro and suitable for home
preparation. The Complete Book of Greek Cookery