Ingredients
- Sirloin steak, sliced into bite-sized strips (1.5 lbs)
- Medium pasta shells (12 oz)
- Beef broth (3 cups)
- Heavy cream (1 cup)
- Smoked paprika (2 tablespoons)
- Garlic, minced (4 cloves)
- All-purpose flour (1 tablespoon)
- Grated Parmesan cheese (1/2 cup, plus more for garnish)
Instructions
- Step 1: Cook the pasta shells according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water. While the pasta cooks, season the steak strips generously with salt and pepper. Heat 1 tablespoon of oil or butter in a large skillet or Dutch oven over medium-high heat and sear the steak in batches until browned on all sides, then remove and set aside.
- Step 2: Reduce the heat to medium. Add the remaining oil/butter to the skillet and sauté the minced garlic for 30 seconds until fragrant. Stir in the smoked paprika and all-purpose flour, cooking for 1 minute to "bloom" the spice and create a roux, scraping up any brown bits from the bottom of the pan.
- Step 3: Gradually whisk in the beef broth until smooth, ensuring no lumps remain. Bring the mixture to a simmer and let it cook for 3-5 minutes until the sauce has slightly thickened. Pour in the heavy cream and stir until the sauce is smooth and creamy.
- Step 4: Reduce the heat to low. Stir in the 1/2 cup of grated Parmesan cheese and continue stirring until the cheese is fully melted and incorporated into the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Step 5: Return the seared steak strips and the drained pasta shells to the creamy paprika sauce. Stir everything gently to coat the steak and pasta thoroughly. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
- Step 6: Serve immediately, garnished with extra Parmesan cheese or a sprinkle of fresh paprika.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, keeping in mind that the pasta will soak up much of the creamy sauce overnight.
- For best results when reheating, gently warm the dish on the stovetop over low heat, adding a splash of milk, cream, or extra beef broth to rejuvenate the sauce and restore its creamy texture.
- Cut the richness of this comfort dish by serving it alongside a bright, simple side salad dressed with a sharp vinaigrette, or a scattering of fresh parsley for added color and lightness.
- The key to flavor is the fond (brown bits) left after searing the steak, so be sure to scrape them up when you build the paprika roux in Step 2; this crucial step maximizes the beefy depth of your final sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American