Ingredients:

  • 5 lbs Sirloin or Rump Steak, cut into thin strips
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, finely minced
  • 2 Tbsp Sweet Paprika
  • 1 Tbsp Smoked Paprika (Pimentón)
  • 1 Tbsp All-Purpose Flour
  • ½ cup Dry White Wine (optional)
  • 1 cup Low Sodium Beef Broth (warm)
  • ¾ cup Heavy Cream (35% fat)
  • 1 tsp Dijon Mustard
  • 12 oz Wide Egg Noodles or Pappardelle
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil for the pasta.
  2. Pat steak strips very dry and season heavily with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Sear steak in batches for 1-2 minutes per side until nicely browned. Remove the steak and set aside, retaining the browned bits (fond) in the pan.
  3. Reduce heat to medium. Add butter to the skillet. Sauté the minced shallots until soft, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
  4. Briefly remove the pan from the heat. Stir in both paprikas and the flour. Cook for 1 minute until fragrant to 'bloom' the spices.
  5. Return the pan to medium heat. Slowly pour in the white wine, scraping up all the browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  6. Whisk in the warm beef broth slowly until the mixture is smooth. Bring to a gentle simmer. Whisk in the heavy cream and Dijon mustard. Taste and adjust seasoning. Keep the sauce warm on low heat.
  7. Add the noodles to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
  8. Drain the pasta well and add it directly into the skillet with the cream sauce. Toss thoroughly to coat. Add reserved pasta water, a splash at a time, until the sauce coats the pasta beautifully.
  9. Fold the seared steak strips and any accumulated juices back into the pasta mixture. Heat through for just 1 minute; avoid overcooking the steak.
  10. Stir in most of the fresh parsley. Serve the Creamy Paprika Steak Pasta immediately, garnished with the remaining parsley.