Sirloin Stroganoff with Baked Sweet Potato and Chile Wedges

This dinner was delicious! The only thing was we didn't like the meat I bought. It had too much fat in it and ended up being tougher to eat. I suggest getting bone-out steaks with the least amount of fat you can find!

Sirloin Stroganoff
1lg onion, chopped
3cloves garlic, inced
wT butter
1-2lb boneless beef sirloin steak, thinly sliced into bite-size strips
4sm apples, halved and cored (or 2lg apples, quartered)
1c apple juice or apple cider
8oz carton dairy sour cream
1/4tsp salt
1/4tsp black pepper

In extra large skillet cook onion and garlic in hot butter over med-high heat about 8min or until nearly tender. Stir in meat. Cook and stir until meat is desired doneness; remove meat to serving platter. Cover and keep warm. In same skillet cook apples, cut side down, in pan drippings aobut 2min or until browned. Stir in apple cider. Bring to boiling; reduce heat. Simmer, covered for 6-8min or until tender; remove apples from skillet with slotted spoon to platter. Cover; keep warm. Remove skillet from heat. For sauce, whisk sour cream, salt and pepper into juices in skillet until smooth. To serve, spoon sauce over steak, potatoes and apples. Make 4 servings.

Baked Sweet potato and chile wedges

3 1/2lb round sweet potatoes (5-6lg)
2T olive oil
1tsp sea salt or 3/4tsp salt
1/4tsp ground black pepper
1/2c orange juice
3 1/2tsp chili powder
1T honey
8oz sour cream
1/3c fresh cilantro

Preheat oven to 450 degrees. Cut each unpeeled sweet  potato into 1in thick wedges (make sure you wash them first). Toss in large bowl or large plastic bag with oil, sea salt and pepper. Arrange potatoes in a 13x9 pan. Meanwhile, for glaze, in small bowl combine oragne juice, 3tsp of the chili powder, and honey; set aside. Bake potatoes, uncovered, for 25-30min or until tender. During baking, shake potatoes to rearrange occasionally and brush 3 times with glaze. Meanwhile, in another bowl combine sour cream, remaining chili powder, and cilantro. Transfer potatoes to serving dish and serve with sour cream mixture. Serve immedieately or at room temperature. Makes 8-10 servings.

These were so good they didn't need any of that sour cream mixture.

You'll love them!