Creamy Paprika Steak Shells (Printable Version)
Steak strips and pasta shells in a smoky, creamy paprika sauce create a rich and comforting dish.
# Ingredients:
→ Pasta
01 -
200 g pasta shells (firm texture preferred)
→ Steak
02 -
300 g sirloin or flank steak, thinly sliced
→ Aromatics
03 -
1 small onion, finely chopped (approx. 100 g)
04 -
2 cloves garlic, minced
→ Sauce
05 -
15 ml extra virgin olive oil
06 -
1 tsp smoked paprika (approximately 2 g)
07 -
120 ml heavy cream (full fat)
08 -
120 ml low sodium beef broth
09 -
30 g freshly grated Parmesan cheese
10 -
Salt and freshly cracked black pepper, to taste
→ Garnish
11 -
10 g fresh parsley, chopped
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta shells and cook just until al dente. Drain thoroughly and set aside, as the pasta will finish cooking in the sauce.
02 -
Heat olive oil in a large skillet over medium-high heat. Season steak strips with salt, black pepper, and smoked paprika. Spread steak evenly and cook undisturbed for 3 to 4 minutes until deeply browned. Flip and cook for an additional 1 minute. Remove from skillet and keep warm.
03 -
In the same skillet, add more olive oil if necessary. Sauté chopped onion over medium heat for about 3 minutes until softened and golden. Add minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
04 -
Pour in beef broth and heavy cream, scraping the skillet bottom to incorporate browned bits. Simmer gently without boiling. Gradually stir in grated Parmesan until sauce thickens slightly and becomes smooth.
05 -
Return seared steak and any accumulated juices to the skillet. Add cooked pasta shells and toss gently to coat each shell with sauce. Heat together for 1 to 2 minutes to allow flavors to meld.
06 -
Sprinkle chopped fresh parsley over the dish just before serving. Serve immediately to enjoy the sauce at its peak creaminess.
# Notes:
01 -
Slice steak against the grain for maximum tenderness and sear thoroughly to develop rich flavor.