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| 1/2 Tasse | red wine dry |
| 2 Esslöffel | Olive oil or vegetable oil |
| 2 Teelöffel | garlic minced |
| 1/2 Teelöffel | oregano dried |
| 1/2 Teelöffel | salt |
| 1 Prise | Of pepper |
| 1 x ca. 450 g | Beef flank steak |
| 1 Esslöffel | butter or margarine |
| 4 | Pitas |
| 3 Tasse | lettuce chopped |
| 1 Tasse | Peeled, seeded and diced cucumber |
| 1 Tasse | tomato chopped |
| 1 Tasse | yogurt plain |
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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
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