Ingredients:
1/4 lb beef tenderloin, cut into 1/4 inch pieces
1/4 cup chopped onions
1/4 teaspoon salt
2 teaspoons olive oil
1 1/2 cups yukon gold potatoes, peeled and cubed
1 cup beef broth
1/4 cup steak sauce
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh parsley
Directions:
In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink.
Stir in the potatoes, broth, steak sauce, chili powder, cumin, and cayenne. Bring to a boil.
Reduce heat; cover and simmer for 30 to 35 minutes or until potatoes are tender. Garnish with parsley.
Servings: 2
Time preparation: 10 min.
Time total: 45 min.