Bert Greene's Yogurt Cake

Preheat oven to 375 degrees. Place the beef in a large skillet or paella pan and roast for 1 hour, until brown on the outside, still rare inside. Remove the skillet from the oven and cut the meat into 2-inch squares or chunks, reserving the juices. Add the butter to the skillet. Chop the potatoes into 2-inch chunks and add them to the skillet. Add the garlic, onions, peppers, tomatoes and their juice, Worcestershire, sugar, and vinegar. Return the meat and its juices to the pan. Bake for 1 to 1 1/4 hours, until the meat is tender and potatoes are cooked through. Add salt and pepper to taste. May be made in advance and reheated.

Yield: 6 to 8 servings