Beef Marengo

Heat the oil in a pot and sauté the meat so that it is lightly browned on all sides. Use a sifter ladle to move it into a platter. 

Use the same pot that you used for the beef to sauté the onion, mushrooms and carrot for 5 minutes. Add the veal and all the rest of the ingredients except the yoghurt. Cover the pot and let it simmer until the meat is tender. Remove from heat and let the food cool slightly. 

Add the yoghurt and put the pot on the heat so that it heats well but without boiling. Remove the bay leaf and place the food in a platter. 

Garnish with potatoes and sprinkle with a little bit of cayenne pepper.