Description

Indulge in the rich, creamy goodness of these Creamy Paprika Steak Shells. Tender slices of steak are simmered in a velvety paprika-infused sauce and tossed with perfectly cooked pasta shells for a comforting and flavor-packed weeknight meal.

Ingredients

– 1 lb flank steak, thinly sliced

– 8 oz large pasta shells

– 2 tbsp olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 2 tsp paprika

– 1 cup heavy cream

– 1 cup beef broth

– 1 tsp Dijon mustard

– Salt and pepper to taste

– Chopped parsley for garnish

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Instructions

1. – Season the steak slices with salt and pepper.

2. – Heat the olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side until browned. Remove the steak from the skillet and set aside.

3. – In the same skillet, sauté the onion for 3-4 minutes until translucent. Add the garlic and paprika, and cook for 1 minute until fragrant.

4. – Pour in the heavy cream and beef broth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.

5. – Add the seared steak and Dijon mustard to the sauce. Stir to combine and let the steak warm through, about 2-3 minutes.

6. – Meanwhile, cook the pasta shells according to package instructions. Drain and add the cooked shells to the skillet with the steak and sauce.

7. – Toss everything together until the pasta is well coated in the creamy paprika sauce.

8. – Serve the Creamy Paprika Steak Shells immediately, garnished with chopped parsley.

Notes

For a thicker sauce, you can let it simmer for a few extra minutes. Feel free to substitute other pasta shapes if you don’t have shells on hand. Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: American