Enjoy with Alexandria Nicole Destiny Ridge Vineyard Syrah.

Prep: 20 minutes
Cook: 20 minutes

Ingredients

1 20-oz. pkg. refrigerated red potato wedges
1 large onion, chopped
3 cloves garlic, minced
2 Tbsp. butter
12 to 16 oz. boneless beef sirloin steak, thinly sliced into bite-size strips
4 small apples, halved and cored (or 2 large apples, quartered)
1 cup apple cider or apple juice
1 8-oz. carton dairy sour cream
¼ tsp. salt
¼ tsp. ground black pepper

Directions

1. In a very large skillet cook potatoes, onion, and garlic in hot butter over medium-high heat 8 to 10 minutes or until tender. Transfer to serving platter; cover to keep warm. Add meat to skillet (add 1 tablespoon cooking oil if necessary). Cook and stir 3 minutes or until meat is to desired doneness; add to potatoes, reserving drippings in skillet. Cover; keep warm.

2. In same skillet cook apples, cut side down, 2 minutes or until browned. Stir in apple juice. Bring to boiling; reduce heat. Simmer, covered, 4 to 6 minutes or until apples are tender; remove from skillet with slotted spoon. Cover; keep warm.

3. Remove skillet from heat. For sauce, whisk sour cream, salt, and pepper into juices in skillet until smooth. Spoon sauce over steak, potatoes, and apples.

Makes 4 servings