1 tbsp vegetable oil
6 soft round potatoes
8 beef tenderloin steaks
2 tablespoons chopped onion slices
2 tablespoons salt
2 cloves garlic, minced and crushed
2 teaspoons ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried chives
1/2 teaspoon salt
4 ounces taco sauce
1/2 cup chicken broth
1/2 cup alcohol
Heat oil in medium skillet over high heat. Add potatoes and brown lightly; break up with spoon. Add onion slices; season with salt, garlic, pepper, oregano, rosemary, chives, salt and pepper. Pressure cook 20 minutes, or until tender but not mushy. Pierce remaining potatoes with fork; place over extended coals.
In a large bowl, mix sauce with stock, broth, wine, chicken broth and cornstarch.
Stir potatoes into sauce. Bring to a boil; continue to boil 15 to 20 minutes, or until potatoes are golden. Serve with shredded cheese, grilled steak, sour cream and vinegar for garnish.