Leftover Steak Skillet
photo by Outta Here
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 4-6
ingredients
- 2 beef steaks, cut into bite-size pieces
- 1 tablespoon garlic, minced
- 1⁄4 teaspoon whole cumin seed
- 1⁄4 teaspoon cardamom
- 1⁄4 teaspoon ground cumin
- 1 tomatoes, roughly chopped
- 32 ounces beef broth
- 1⁄2 lb farfalle pasta
- 1 tablespoon cornstarch
- 3⁄4 cup sour cream
directions
- 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.
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Reviews
-
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.
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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.
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Shockingly (as it contains a vegetable), my kids really liked this. Next time, I would push the envelope a little more and put in a chunk of frozen spinach - just to get some green in there. Very flavourful. I did 1/2 tsp of ground cumin as I didn't have any cumin seeds, and I used high fat plain yoghurt as I didn't have any sour cream. I will definitely make this again!
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