Ingredients
1/4 pound beef tenderloin, cut into 1/4-inch pieces1/4 cup chopped onion1/4 teaspoon salt2 teaspoons olive oil1-1/2 cups cubed peeled Yukon Gold potatoes1 cup reduced-sodium beef broth1/4 cup steak sauce3/4 teaspoon chili powder1/4 teaspoon ground cumin1/8 teaspoon cayenne pepper2 tablespoons minced fresh parsley
Preparation
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 30-35 minutes or until potatoes are tender. Garnish with parsley.
