CREAMY PAPRIKA STEAK SHELLS

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Of course! This recipe for Creamy Paprika Steak Shells is a luxurious and satisfying meal that combines tender steak, rich paprika-infused cream sauce, and delicate pasta shells. It’s a restaurant-quality dish that’s entirely achievable in your own kitchen.

Creamy Paprika Steak Shells

This dish features seared, juicy steak bites tossed with tender pasta shells in a velvety sauce built on sweet paprika, garlic, and a touch of tomato paste for depth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 4 servings

Ingredients

For the Steak & Pasta:

· 1 lb sirloin, ribeye, or flank steak, cut into 1-inch cubes
· 1 tablespoon olive oil
· Salt and black pepper to taste
· 8 oz (about 2½ cups) medium pasta shells (conchiglie)

For the Creamy Paprika Sauce:

· 2 tablespoons butter
· 1 small yellow onion, finely chopped
· 3 cloves garlic, minced
· 2 tablespoons tomato paste
· 2 tablespoons sweet paprika
· 1 teaspoon smoked paprika (for a subtle smoky flavor)
· ¼ teaspoon cayenne pepper (optional, for a hint of heat)
· 1 cup chicken or beef broth
· 1 cup heavy cream (or half-and-half for a lighter version)
· ½ cup sour cream
· Salt and black pepper to taste

For Garnish:

· 2 tablespoons fresh parsley, chopped
· Grated Parmesan cheese (optional)

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook the pasta shells according to package directions until al dente.
  2. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

Step 2: Sear the Steak

  1. Pat the steak cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Add the steak in a single layer, ensuring not to overcrowd the pan (work in batches if needed). Sear for 1-2 minutes per side until a brown crust forms. The steak will finish cooking later.
  4. Remove the steak from the skillet and set it aside on a plate. There will be juicy bits left in the pan—this is flavor gold!

Step 3: Build the Sauce

  1. Reduce the heat to medium. Melt the butter in the same skillet you used for the steak.
  2. Add the chopped onion and cook for 4-5 minutes until softened.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Push the onions and garlic to the side and add the tomato paste and both paprikas to the center of the pan. Toast for 1 minute, stirring constantly, until fragrant. This step is crucial for unlocking the paprika’s flavor.
  5. Quickly pour in the broth to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon.

Step 4: Finish the Sauce

  1. Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.
  2. Reduce the heat to low. Whisk in the sour cream until the sauce is smooth and creamy.
  3. Season the sauce with salt and pepper to taste. If you’re using the optional cayenne, add it now.

Step 5: Combine Everything

  1. Return the seared steak (and any accumulated juices) to the skillet with the sauce.
  2. Add the cooked pasta shells and toss everything to coat in the creamy sauce.
  3. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Step 6: Serve

  1. Garnish with fresh chopped parsley and a sprinkle of Parmesan cheese if desired.
  2. Serve immediately while hot and creamy.

Chef’s Notes & Tips for Success

· The Steak: Patting the steak dry is the secret to a good sear. Don’t skip this step! For the most tender bite, make sure you’re slicing against the grain when cutting your steak into cubes.
· Paprika Power: Using a combination of sweet and smoked paprika gives the sauce a wonderful complexity. If you only have sweet paprika, that’s fine, but the smoked paprika adds a fantastic depth.
· Don’t Burn the Paprika: Toasting the paprika is key, but watch it carefully. Burnt paprika will turn bitter. Just 60 seconds is all you need.
· Sour Cream Tip: To prevent the sour cream from curdling, always add it off the heat or over very low heat. Whisking constantly as you add it will ensure a smooth sauce.
· Make it a “Million Dollar” Dish: For an extra decadent touch, stir in 1/2 cup of shredded Gruyère or Monterey Jack cheese at the very end until melted.
· Vegetarian Version: Simply omit the steak and use mushrooms (like cremini or portobello) sliced and seared until golden. Use vegetable broth.

Enjoy this incredibly creamy, flavorful, and comforting dish

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