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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 30 |
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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. 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 tomato, roughly chopped |
32 ounces beef broth |
1/2 lb farfalle pasta |
1 tablespoon cornstarch |
3/4 cup sour cream |
Directions:
1. 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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