Beef gyros
MAKES 8 SERVINGS
1 tablespoon olive oil
2 pounds ground beef
3 cloves garlic, peeled and chopped fine
2 tablespoons chopped parsley
1/4 cup dry red wine
1/3 cup freshly squeezed lemon juice
1 tablespoon dried oregano
1/2 teaspoon dried basil
2 beef bouillon cubes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pita bread rounds
1 large onion, sliced thinly
1 large tomato, sliced thinly
8 tablespoons ranch dressing
Heat olive oil in a large frying pan over medium heat. Add ground beef and saute until brown. Stir in garlic and parsley and continue to cook for 2 minutes.
Increase heat to medium-high, add wine and continue stirring for 2 minutes. Lower heat to simmer, add lemon juice, oregano, basil, bouillon, salt and pepper. Simmer until bouillon has dissolved, about 5 minutes, stirring to combine.
To serve, cut pita rounds in half crosswise and split open each half to form a pocket. Fill with meat and top with sliced onion and tomato. Pour a tablespoon of ranch dressing over each pocket and serve.
Raymond Orsolini, Villa Park
