Greek Style Pocket Bread Recipe

Greek Style Pocket Bread picture

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Boneless sirloin steak1 Pound, partially frozen and cut into paper thin strips (454 Gram)
 Onion1 Small, halved
 Green pepper1⁄2 Medium, seeded and halved
 Fresh mushrooms6 Large
 Red wine vinegar50 Milliliter (1/4 Cup)
 Sesame seed oil/Olive oil30 Milliliter (2 Tablespoons)
 Garlic1 Clove (5 gm)
 Salt1⁄2 Teaspoon (2 Milliliter)
 Oregano leaves1⁄2 Teaspoon (2 Milliliter)
 Pepper1⁄4 Teaspoon (1 Milliliter)
 Pita breads6
 Cucumber1 , coarsely chopped
 Tomato1 , coarsely chopped
 Alfalfa sprouts1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
 Dairy sour cream3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2415 Calories from Fat 911

% Daily Value*

Total Fat 102 g157.2%

Saturated Fat 33.6 g167.8%

Trans Fat 0 g

Cholesterol 236.6 mg

Sodium 3211.1 mg133.8%

Total Carbohydrates 234 g78.1%

Dietary Fiber 15.4 g61.6%

Sugars 16.7 g

Protein 135 g270.3%

Vitamin A 35.7% Vitamin C 159.8%

Calcium 56.3% Iron 79.3%

*Based on a 2000 Calorie diet

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.
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