Nothing better when it's cold than a big bowl of soup!
1/2 pound beef tenderloin, cut into 1/4-inch pieces
1/2 cup chopped onion
1/2 tsp salt
1 tbsp olive oil
3 cups cubed peeled Yukon Gold potatoes
2 cups reduced-sodium beef broth
1/2 cup steak sauce
1 tbsp chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
3 tbsp minced fresh parsley
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 the heat; cover and simmer for 30-35 minutes or until the potatoes are tender. Garnish with parsley.
Image: Wikimedia Commons