📝 Introduction:
This dish brings together the deep, smoky warmth of paprika with tender slices of seared steak and a creamy sauce that hugs every curve of shell-shaped pasta. Inspired by French comfort food and Central European flavors, this recipe is a sophisticated twist on stroganoff with an elegant touch.
Whether you’re cooking to impress or just indulging in something hearty and satisfying, this recipe is a winner.
🍽️ Ingredients: (Serves 4)
For the steak and pasta:
- 400g (14 oz) steak (sirloin, ribeye, or flank), thinly sliced
- 300g (10 oz) coquille pasta (shells)
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the creamy paprika sauce:
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tsp sweet paprika (smoked paprika optional for a deeper flavor)
- ½ tsp hot paprika or chili flakes (optional, for heat)
- 150 ml (⅔ cup) beef or vegetable broth
- 200 ml (¾ cup) heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce (optional)
- Fresh parsley, chopped (for garnish)
🔪 Method:
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook coquille pasta until al dente according to package instructions.
- Drain and set aside, reserving ½ cup of pasta water.
2. Prepare the steak
- Season the thinly sliced steak with salt and black pepper.
- In a large skillet over medium-high heat, add 1 tbsp olive oil.
- Sear the steak slices in batches for 1–2 minutes per side until browned but not overcooked.
- Transfer the steak to a plate and cover loosely with foil.
3. Make the sauce
- In the same pan, reduce heat to medium and add 1 tbsp olive oil + 1 tbsp butter.
- Add chopped onions and sauté for 3–4 minutes until soft and golden.
- Stir in garlic and paprika(s). Cook for 30 seconds until fragrant.
- Pour in the broth and stir to deglaze the pan, scraping up the browned bits.
- Add cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 4–5 minutes until the sauce thickens slightly.
4. Combine and finish
- Return the steak (and any juices) to the sauce. Simmer for 1–2 minutes to heat through.
- Add cooked pasta and toss gently to coat. If the sauce is too thick, loosen with a splash of pasta water.
- Adjust seasoning with salt and pepper.
5. Garnish and serve
- Serve hot, sprinkled with fresh parsley.
- Optional: top with a dollop of crème fraîche or a grating of aged cheese (like Comté or Parmesan) for an extra layer of richness.
🍷 Suggested Pairing:
A glass of Syrah or Malbec will complement the smoky paprika and creamy sauce beautifully. For a white wine, try a rich Chardonnay.