Beef With Yogurt (Homemade Gyros)

Course : Greek
Serves: 4
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1/2 cup dry red wine
2 tablespoons olive oil or veg. oil
2 teaspoons minced garlic
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon salt
1 dash pepper
1 pound flank steak
1 tablespoon butter or margarine
4 medium pitas
3 cups chopped lettuce
1 cup tomato -- peel/seed/dice
1 cup cucumber -- peel/seed/dice
1 cup plain yogurt

Preparation / Directions:

Combine wine, oil, garlic and oregano, salt, and pepper. Cut steak into strips, 2" long by 1/4" wide, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temp. Drain meat strips and cook in two batches, in hot butter, stirring, for 2 to 3mins, or until brown on all sides. Serve meat in a chafing dish or a hot tray to keep warm. Open one end of pita to make pocket. Set out dishes of lettuce, tomato, cucumber and yogurt. Allow each person to fill his own pita. The restaurant type gyros are made of compressed meat and roasted on a vertical skewer. (meat consists of various cuts of beef that are chopped, minced or ground and then compressed into large cylindrical shape) This recipe is a good substitute for the commercial type. Note: Commercial yogurt can be thickened by placing a double layer of paper towels directly over the top of yogurt to absorb the liquid. Refrigerate overnight and remove paper.

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  (4 3/4 Stars!)
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