250 g beef or veal strips, I cut the strips in 2 or 3
1/2 cup milk
4 tbsp olive oil
1 tsp cumin
1/2 tsp paprika
2 medium sized white potatoes, cut in julien
1 cup sunflower oil
2 cubanelle peppers
6-8 cherry tomatoes
1/2 cup yogurt, room temperature
1-2 garlic cloves, mashed with salt
First, fill the half of the medium-size plastic bowl with water and add 1 tbsp salt. Soak the potato slices in it for about 20 minutes. Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them, just dry with a paper towel. When the oil is hot enough, fry the potatoes until golden brown. Afterwards, place on a paper towel to absorb any extra oil.
Marinate the beef strips for about 4 hours or overnight in the fridge in a closed container. Bring the beef to room temperature 10 minutes before cooking. Heat up the Teflon pan. Then, place the beef strips in it. Cook until the beef is tender. Season the beef with salt and pepper, turn the heat off.
Meanwhile, saute the peppers and tomatoes with butter for about 5-6 minutes in the pan.
Place the fried potatoes on a serving dish. Arrange the cooked beef on them. Garnish with peppers and tomatoes. Place the Yogurt Sauce on top and serve while still warm.