A delightful and creamy one-pan dish that combines tender steak, flavorful spices, and pasta for a quick and satisfying meal.
Heat a large skillet over medium heat and add the leftover steak slices and minced garlic.
Ensure the skillet is hot before adding the steak to achieve a nice sear.
Add the cumin seed, ground cardamom, and diced tomatoes to the skillet, stirring to combine.
Toast the spices briefly before adding the tomatoes to release their aroma.
Pour in the beef broth and bring the mixture to a boil.
Use low-sodium broth to control the saltiness of the dish.
Stir in the farfalle pasta, cover the skillet, and cook until the pasta is al dente.
Stir occasionally to prevent the pasta from sticking to the skillet.
In a small bowl, mix the cornstarch with a few tablespoons of the hot broth from the skillet until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Pour the cornstarch mixture back into the skillet and simmer until the sauce thickens.
Keep stirring to evenly distribute the thickening agent.
Stir in the sour cream until the sauce is creamy and smooth.
Remove the skillet from heat before adding the sour cream to prevent curdling.
Serve the creamy steak and pasta skillet hot, garnished with fresh herbs if desired.
Pair with a side salad or garlic bread for a complete meal.
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