ISO of Mock Gyros recipe

[jennanne]

I hope one of you wonderful people can help. I saw a recipe for mock gyros (sort of like a loose meat sandwich) in either the CL 1992 or 1993 annual. I no longer have the books and I would like to try the recipe. It is not in the CL database either. If some kind person locates it, would you mind posting?

Thanks!

[funnybone]

I don't have the annual and I checked in MC and it isn't there, but I did find these two:


* Exported from MasterCook *

Steak In Pitas (Mock Gyros)

Recipe By : Serving Size : 3 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sirloin steak
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon salad oil
3 garlic cloves
6 pita bread
1 freezer bag -- gallon
1 cucumber -- peeled and grated
1 package yogurt -- (8 oz.) plain

Place steak in ziploc freezer bag; combine red wine vinegar, Worcestershire sauce, salad oil and crushed garlic cloves; add to meat. Freeze. Bundle with: 6 pita breads. To prepare: thaw steak in marinade. Prepare cucumber sauce. Thaw pita breads and heat. Barbecue or grill under oven broiler until medium rare. Slice steak against the grain in thin strips. Tear thin strip from edge of pita breads; open and stuff with steak and shredded lettuce; add cucumber sauce. Cucumber sauce: peel and grate cucumber; mix with yogurt. Chill until ready to serve.

Serving Ideas : Greek Salad



* Exported from MasterCook *

Steak Sandwiches with Horseradish Cream

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cooking Light 1994 Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean boneless sirloin steak
1/4 cup fat-free red wine vinegar salad dressing
3 tablespoons plain low-fat yogurt
2 tablespoons nonfat sour cream alternative
1 tablespoon prepared horseradish
1 teaspoon lemon juice
2 slices dill-rye bread, toasted -- (1-ounce)
1 cup loosely packed fresh arugula leaves
4 tomato slices -- (1/4-inch-thick)
1 slice red onion -- separated into rings (1/4-inch-thick)
1/8 teaspoon pepper

Trim fat from steak. Combine steak and dressing in a zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 30 minutes. Remove steak from bag.

Broil steak 3 inches from heat 4 minutes on each side or to desired degree of doneness.

Cut steak diagonally across the grain into thin slices. Combine yogurt and next 3 ingredients, and stir well.

Spread each bread slice with 1-1/2 tablespoons horseradish mixture. Top each with arugula, 2 tomato slices, and steak. Drizzle each with 1-1/2 tablespoons horseradish mixture.

Source:
"Cooking Light, Sept 1994, page 105"
Copyright:
"© Cooking Light"


Serving Ideas : Top with onion rings, and sprinkle with pepper.

[sneezles]

I have the recipe it's in the '92 Annual, page 192.

Mock Gyros

1/2 cup chopped cucumber
1/2 cup non fat sour cream
1/4 cup plain nonfat yogurt
1 tsp olive oil
1 pound lean ground lamb
1 tsp dried oregano
1/2 tsp dried whole thyme
1/4 tsp salt
1 tbs lemon juice
2 (6-inch) pita rounds, cut in half crosswise
1 cup thinly sliced onion
1 1/2 cups shredded lettuce

Combine first 2 ingredients in a small bowl; stir well. Cover and chill 30 minutes.
Heat oil in a large nonstick skillet over medium heat until hot. Add lamb, oregano, thyme, and salt; cook until browned, stirring to crumble. Drain and pat dry with paper towels. transfer mixture to a bowl. Add lemon juice, and stir well.
Spoon lamb mixture evenly into pita halves. Top evenly with onion and lettuce. Serve with sour cream mixture. Yield: 4 servings.

Cal: 334; Protein: 30.9g; Fat: 10.3g; Carbs: 25.3g

[funnybone]

Glad you posted the real recipe, Sneezles. Now I can add it to my MC. Thanks.

[sneezles]

Originally posted by funnybone
Glad you posted the real recipe, Sneezles. Now I can add it to my MC. Thanks.

You're welcome but will you try it!

[funnybone]

Originally posted by sneezles


You're welcome but will you try it!

I think I will, but I won't use lamb - just not a fan of it (I think it's because my parents loved it too much). I'll have to make this once we move and I get back into cooking. This looks like a great summer meal as well.

[jennanne]

Thank you, thank you, thank you! You saved me a trip to the library.

I'm going to try it out Friday night with ground buffalo instead of lamb.

[sneezles]

Be sure to let me know how it tastes with the buffalo since I still have quite a bit in the freezer.

[jennanne]

Will do!

[Wendy w]

I have all of the makings for this, except for the lamb. Ground lamb can be very hard to find in my area. A couple of weeks ago, I noticed that they had some frozen at Trader Joe's, and when I went back last night, they didn't have it but they did have ground buffalo. I like to try new things but I don't know. I'm going to hit Whole Foods today and if not, I may resort to the buffalo. What does it taste like??

[sneezles]

Wendy,
Buffalo is very similar to very lean beef. It's very low in fat but is higher in iron. If you like beef then you'll like the buffalo.

[Wendy w]

Thanks Susan. I don't know if I'm ready to try it yet and I pride myself on being adventurous. I may just go and buy some boneless lamb and then grind it myself w/the KA grinder.

[jennanne]

I just wanted to post a quick review after making these.

The gyros were very bland and dry (I should have expected this since it was an older CL recipe...when low, low, low fat was all the rage.) I improved the sauce by using shredded cucumber and garlic powder but the recipe was still "just okay." Not a repeater.

[Wendy w]

I made this tonight as well. I was fortunate enough to find ground lamb in the grocery store and it was fairly moist after cooking. You do not want to over cook lamb nor undercook it. This is one of those CL recipes that errs towards the bland side but it can be saved.

I did add more oregano and lemon juice, but noticed a conspicuous absence of garlic in the yogurt sauce-I did add a few smashed garlic cloves to the sauce. I would make this again because it makes a quick meal but the only change that I would make would be to use a good tzatziki sauce to liven it up.

[sneezles]

Thanks for the reviews! Jenane, I think yours might have been too dry because of the buffalo. Will make note of your changes, Wendy!

[jennanne]

I think they were dry because of the step in the recipe where you are suppose to drain the meat and pat it dry with papertowels. I think that was a little too excessive!