Step-by-Step Instructions
1. Cook the Pasta
Boil shells in salted water until al dente. Drain, toss with a drizzle of olive oil, and set aside.
2. Sear the Steak
Season steak with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear steak 2–3 minutes per side until browned but still tender. Remove and set aside.
3. Build the Sauce
In the same skillet, melt butter. Add onion; cook 3–4 mins until soft.
Add garlic; cook 30 seconds.
Remove pan from heat. Stir in paprika (to prevent burning).
Return to low heat; slowly whisk in beef broth, scraping up browned bits.
Simmer 2–3 mins to reduce slightly.
Stir in heavy cream, sour cream, and Dijon. Heat gently—do not boil (sour cream may curdle).
4. Combine & Serve
Return steak (and any juices) to the skillet. Simmer 2–3 mins to meld flavors.
Toss with cooked pasta shells until coated.
Garnish with fresh parsley.
✨ Optional: Top with crumbled bacon or grated Parmesan.
Serving Suggestions
Classic pairing: Buttered green beans or roasted asparagus
Hearty side: Crusty bread for dipping in sauce
Wine match: Light red like Pinot Noir or dry white like Grüner Veltliner
Pro Tips for Success
Slice steak thin & against the grain—ensures tenderness.
Don’t boil the sauce after adding sour cream—keep heat low.
Deglaze well—those browned bits = flavor gold.
Make it gluten-free: Use GF pasta + cornstarch-thickened broth.
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