| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Boneless beef or lamb, cut in 1/2 inch cubes |
| 1/4 | c | Cooking oil2 cup chopped onions |
| 2 | Cloves garlic, minced | |
| 1 | c | Dry red wine |
| 1 | cn | (6-oz) tomato paste |
| 2 | ts | Salt |
| 2 | ts | Dried oregano, crushed |
| 1 | ts | Dried basil, crushed |
| 1/2 | ts | Dried rosemary, crushed |
| 1/4 | c | Cold water |
| 1/2 | c | Cornstarch |
| Pita pocked bread | ||
| 1 | lg | Tomato, seeded and diced |
| 1 | lg | Cucumber, seeded and idced |
| 1 | Container (8-oz) plain yogurt |
INSTRUCTIONS
In skillet brown 1 pound of the meat in 1 Tbsp. hot at a time; drain. Transfer meat to crockery cooker. Add onion and garlic to skillet; cook till tender. Add to meat with wine, tomato paste, salt, oregano, basil, rosemary, and dash pepper; mix well. Cover; cook on low-heat setting for 4 hours. To serve trun cooker to high-heat setting. Blend water into cornstarch; stir into meat mixture, Cook till thickened and bubbly, stirring occasionally. Split bread to make a pocket; fill each with meat mixture, lettuce, tomato, cucumber, and yogurt. Makes 10 to 12 sandwiches. all above recipes from Better Homes and Gardens Crockery Cooker Cook Book Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <[email protected]> on Jul 11, 1997
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