| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Potatoes |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 1/2 |
c |
Sweet red pepper; chopped |
| 4 |
md |
Red potatoes; cubed |
| 3 |
tb |
Cooking oil |
| 1/4 |
c |
Beef broth |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
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 for 10 minutes or until potatoes are tender,
stirring occasionally. Uncover and cook until liquid is absorbed, about 3
minutes.
Posted to EAT-L Digest 21 Jul 96
Date: Mon, 22 Jul 1996 17:05:25 -0400
From: Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>
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