Greek Style Pocket Bread Recipe
Ingredients
| Sirloin steak | 1 pound, cut into strips | |
| Onion | 1 Small, halved | |
| 1/2 medium green pepper, seeded and halved | ||
| Mushrooms | 6 Large | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Sesame seed oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Salt | 1/2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pita breads | 6 | |
| Cucumber, coarsely chopped | ||
| Tomato, coarsely chopped | ||
| Alfalfa sprouts | ||
| Dairy sour cream | ||
Directions
Put steak strips into large bowl.
Assemble Salad Maker with French Fry Cutter Disc.
Process onion, green pepper, and mushrooms into bowl with steak.
Put vinegar, oil, and seasonings into Mini-Blend container and process at CHOP until garlic is finely minced.
Pour over steak and vegetables; cover.
Refrigerate for 1 hour.
Pour steak and vegetables into a large skillet and cook over medium-high heat.
Cut or break pita bread in half crosswise.
With slotted spoon, fill pocket with filling.
If desired, top filling with cucumber, tomato, alfalfa sprouts, and/or dairy sour cream.
Assemble Salad Maker with French Fry Cutter Disc.
Process onion, green pepper, and mushrooms into bowl with steak.
Put vinegar, oil, and seasonings into Mini-Blend container and process at CHOP until garlic is finely minced.
Pour over steak and vegetables; cover.
Refrigerate for 1 hour.
Pour steak and vegetables into a large skillet and cook over medium-high heat.
Cut or break pita bread in half crosswise.
With slotted spoon, fill pocket with filling.
If desired, top filling with cucumber, tomato, alfalfa sprouts, and/or dairy sour cream.
Chef
