Ingredients

16 ounce top sirloin steak
4 tablespoons olive oil
4 tablespoons vinegar
2 tablespoons brown sugar
1/2 teaspoon cardamom
1/2 cup white grape juice or cooking sherry
1/4 cup dried pitted prunes
1/4 cup dried apricots
1 cup cubed sweet potatoes
8 ounces phyllo dough

Directions

Cut steak into 1-inch cubes; combine with olive oil, vinegar, brown sugar, cardamom and grape juice or sherry. Combine meat with half marinade in sealable plastic bag.

In second bag, combine the prunes, apricots and sweet potatoes with remaining marinade. Marinate both bags overnight.

Combine contents of both bags in a 2-quart baking dish. Cook at 375 degrees for 1 hour and 15 minutes or until meat is cooked and sweet potatoes are tender.

Line 4 greased custard cups with layers of phyllo dough. Bake at 375 for 12-15 minutes. Transfer hot beef mixture into pastry cups and serve. Makes 4 servings.

Each serving contains 410 calories; 21 gm fat; 154 mg sodium; 67 mg cholesterol.