250 gr 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 medium sized plastic bowl halfway with water and add 1 tbsp salt in it. 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 and dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil.
Marinate the beef strips for about 4 hours or overnight in the fridge in a container with a lid. Bring the beef to room temperature 10 minutes before cooking. Heat up the Teflon pan. Than put 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 the butter for about 5-6 minutes in the pan.
Place the fried potatoes on a service plate. Arrange the cooked beef on them. Garnish with peppers and tomatoes. Put the Yogurt Sauce on top and serve while still warm.