Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Onion -- chopped |
| ½ cup | Green pepper -- chopped |
| ½ cup | Sweet red pepper -- chopped |
| 4 mediums | Red potatoes -- cubed |
| 3 tablespoons | Cooking oil |
| ¼ cup | Beef broth |
| ½ teaspoon | Worcestershire sauce |
| 1 teaspoon | Salt |
In a skillet over medium heat, saute the onion, peppers and potatoes in oil for 4 minutes. Combine broth, Worcestershire sauce and salt; pour over vegetables. Cover and cook for10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes.
Recipe By : Taste of Home June/July '96