Prep 5 mins
Cook 15 mins
I had leftover steak and didn''t want fajitas, so I improvised a noodle skillet dish that was pretty tasty. I wanted to remember what was in it, hence the post.
- 2 beef steaks, cut into bite-size pieces
- 14.79 ml garlic, minced
- 1.23 ml whole cumin seed
- 1.23 ml cardamom
- 1.23 ml ground cumin
- 1 tomatoes, roughly chopped
- 907.18 g beef broth
- 226.79 g farfalle pasta
- 14.79 ml cornstarch
- 177.44 ml sour cream
- In a large skillet with a lid, brown steaks and garlic. Add tomato, cumins and cardamon and cook for 1-2 minutes. Add broth and bring to boil. Add noodles, cover and cook until noodles are done dente. In a small bowl, combine cornstarch with some of the broth from the skillet and whisk until cornstarch is dissolved. Add to skillet and simmer for 3-5 minutes, until mixture starts to thicken. Stir in sour cream. Serve.
Very easy, tasty way to use up leftover steak! I loved the cardamom/cumin combination. I used a handful of chopped mushrooms also, to stretch the amount of steak I had left. The only thing I would change is maybe doubling the amount of tomato. I also garnished with some chopped, fresh parsley. Made for Spring 2010 PAC.
What a great way to use up leftover steak, deeeeelicious! I had grilled too much steak earlier this week and didn't know what I would do with the leftovers. I made your recipe with just a few minor changes - omitted the cardamom and thickened with 1 tbsp tomato paste! Everyone really liked it. Made for Spring PAC 2010, Thx for the recipe.
My kids have not cleared their plates in a while!! I served with egg-white noodles instead of bow ties. I also served red cabbage and string beans in the side. They loved it! Thanks!