Roast Beef in Pita Pockets
- 2 pounds cooked roast beef, thinly sliced
- 1 cup sour cream
- 1 teaspoon dill weed
- ¼ cup chopped green onions
- ¼ cup olive oil
- ¼ cup dry red wine
- 1 tablespoon vinegar
- 1 teaspoon basil
- ½ teaspoon salt
- 1 pound sliced fresh mushrooms
- 2 large tomatoes, coarsely chopped
- ½ cup sliced green onions
- 8 pita pockets, split
Chill the roast beef. Combine the sour cream, dill weed, and 1/2 cup green onions in a bowl, and mix well. Chill covered for three to 12 hours.
Blend the olive oil, red wine, vinegar, basil, and salt in a bowl. Combine the mushrooms, tomatoes, and 1/2 cup green onions in a bowl. Add the olive oil mixture, and toss to coat. Chill covered for three to 12 hours.
To assemble, spread the inside of the pita pockets with some of the sour cream mixture. Place several slices of roast beef in each pita pocket. Spoon into each pita pocket some of the vegetable mixture. Add any remaining sour cream mixture if desired. Serves 8.
This recipe first appeared in the October 2006 issue of Our State magazine and it comes from, Celebrate Highlands: Recipes and Remembrance, The Laurel Garden Club, Highlands, N.C., 2002, $22.95.