🌟 Introduction
This dish brings together the richness of seared steak, the smokiness of paprika, and the comforting hug of creamy pasta. The pasta shells act like little flavor pockets, holding the luxurious sauce in every bite. Inspired by French bistro classics with a hint of Eastern European warmth, this is a comforting yet elegant meal perfect for cozy dinners or special occasions.
🧾 Ingredients
For the steak:
- 400g (14 oz) ribeye or sirloin steak, thinly sliced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
For the pasta:
- 300g (10 oz) shell pasta (coquillages)
- Salt (for boiling water)
For the sauce:
- 2 tbsp butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tsp sweet paprika (or mix with a pinch of smoked paprika for depth)
- 1 tsp Dijon mustard
- 200 ml (¾ cup) heavy cream (or crème fraîche)
- 100 ml (⅓ cup) beef or vegetable stock
- 1 tsp lemon juice or white wine (optional, for acidity)
- 50g (½ cup) grated Parmesan or Gruyère (optional, for richness)
- Fresh parsley, chopped (for garnish)
🍳 Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add shell pasta and cook al dente according to package instructions.
- Drain and reserve ¼ cup of pasta water. Set aside.
2. Prepare the Steak
- Toss the sliced steak with olive oil, paprika, salt, and pepper.
- Heat a large skillet or sauté pan over medium-high heat.
- Sear steak slices for 1–2 minutes per side until browned but still tender. Don’t overcook – they’ll continue to cook in the sauce later.
- Remove from pan and set aside.
3. Make the Creamy Paprika Sauce
- In the same pan, reduce heat to medium. Add butter and let it melt.
- Sauté the chopped shallots until translucent (about 2 minutes).
- Add garlic and cook for 30 seconds until fragrant.
- Stir in paprika and Dijon mustard, cook for 30 seconds.
- Pour in the beef stock and let simmer for 2–3 minutes.
- Add heavy cream (or crème fraîche), stir until well combined.
- Let it simmer gently until slightly thickened (5–6 minutes).
- Add Parmesan (if using) and stir until melted.
4. Combine Everything
- Return the cooked steak to the pan.
- Add the cooked pasta shells and a splash of pasta water to loosen the sauce if needed.
- Stir gently to coat all the shells in the creamy sauce.
- Adjust seasoning with salt, pepper, and a dash of lemon juice or wine for brightness.
5. Serve
- Serve hot, garnished with fresh chopped parsley and a sprinkle of extra paprika or cheese if desired.
- A crusty baguette and a light red wine (like Pinot Noir or Beaujolais) pair beautifully.