Ingredients

1/4 lb beef tenderloin, cut into 1/4 inch pieces
1/4 cup chopped onion
1/4 teaspoon salt
2 teaspoons olive oil
1 1/2 cups yukon gold potato, 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.