This recipe is for everyone who wants to use a slow cooker, but doesn’t want to produce enough food for a small army. One of the reasons we love slow cookers is that we can cook up large quantities of food for our families. But what if you’re cooking for one or two, and you don’t want to eat leftovers for a week?
Here’s a recipe just for you. The tangy sour cream sauce pairs with melt-in-your-mouth tender beef chunks inside warm pitas, for a hearty sandwich you won’t soon forget. You might even wish you had leftovers!
One hint: It’s easier and less messy to cube your beef while it’s slightly frozen and firm (but not hard as a rock).
Fix-It and Forget-It Lightly, Revised & Updated, page 77
Makes 2 servings
Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 2-qt.
½ lb. beef or pork, cut into small cubes
½ tsp. dried oregano
Dash of black pepper
1 cup fresh tomatoes, chopped
2 Tbsp. fresh green bell peppers, diced
¼ cup nonfat sour cream
1 tsp. red wine vinegar
1 tsp. vegetable oil
2 large pita breads, heated and cut in half
1. Place meat in slow cooker. Sprinkle with oregano and black pepper.
2. Cook on low 2-3 hours.
3. In a separate bowl, combine tomatoes, green peppers, sour cream, vinegar, and oil.
4. Fill pitas with meat. Top with vegetable and sour cream mixture.