3/4 to 1 pound chipped or thin-sliced steak, cut into strips
(note: this is easiest to do when meat is partially frozen, rolled up jelly roll style and then sliced into 1/4″-1/2″ slices.)
Olive Oil, for sautéing
1 large can (28 oz) petite cut tomatoes
Dried Rosemary, to taste
1 can Campbell’s Beef Broth
1 TBSP All-purpose flour
2 TBSP. Butter
1 pound Bow Tie / Farfelle pasta
(cooked al dente/ 12minutes)
Coarse Pepper & Sea Salt, to taste
While the water is heating up for the bow ties, start the swiss steak. They should finish up very close together.
In a large skillet, over medium heat, drizzle enough olive oil to cover the bottom of the pan. Add the beef strips and cook until it just starts to brown. Add the tomatoes and cook until almost all the juice is gone. Sprinkle evenly with rosemary, stir and cook for couple minutes more and then add the beef broth and flour (I mix the flour right in the can of broth beforehand to avoid lumps).
Continue cooking, stirring occasionally, until beef is tender and sauce is thickened. Finish off by adding the butter. Stir to blend and serve over the bowties that are salted and peppered to your taste. (This dish tastes & looks great with a lot of coarse, black pepper all through the bowties.)