1/2 C chopped onion
1/2 C chopped green onion
1/2 C chopped sweet red pepper
4 Medium red potatoes -- cubed
3 Tablespoons vegetable oil
1/4 Cup beef broth
1/2 t worcestershire sauce
1 t 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 for 10 minutes or until potatoes are tender, stirring occasionally.
Uncover and cook until liquid is absorbed, about 3 minutes.
