Smoky Paprika Steak Shells
A delightful dish that beautifully combines rich flavors and a creamy texture, featuring tender steak, smoky paprika, and shell pasta.
Ingredients
Main Ingredients
- 1 pound Steak (sliced) Use your preferred cut.
- 8 ounces Shell pasta Cook according to package instructions.
- 2 tablespoons Paprika Smoky paprika recommended.
- 1 cup Cream (heavy or sour) For a richer flavor.
- 1 medium Onion (chopped) Yellow or white onion preferred.
- 2 cloves Garlic (minced) Fresh garlic is best.
- 1 cup Beef broth Low sodium recommended.
- to taste Salt Adjust according to preference.
- to taste Pepper Freshly ground for better flavor.
- 2 tablespoons Olive oil For sautéing.
- for garnish Parsley Chopped fresh parsley.
Instructions
Preparation
- Cook the shell pasta according to package instructions and drain.
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until soft.
Cooking
- Add the sliced steak to the skillet, cooking until browned.
- Sprinkle paprika over the steak and stir to combine.
- Pour in the beef broth and let it simmer for a few minutes.
- Stir in the cream and season with salt and pepper to taste.
- Add the cooked pasta to the skillet and mix well to coat the shells.
Serving
- Serve hot, garnished with parsley.
Notes
To avoid tough steak, do not overcook. Taste as you go to adjust seasoning. If you have leftovers, allow to cool and store in an airtight container in the fridge for up to 3 days.