Ingredients
1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped sweet red pepper4 medium red potatoes, cubed3 tablespoons canola oil1/4 cup beef broth1/2 teaspoon Worcestershire sauce1 teaspoon salt
Preparation
In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables.
Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.
