Rich Creamy Paprika Steak Shells Recipe Comfort
Make these stunning Creamy Paprika Steak Shells Tender sirloin baked in a velvety smoked paprika cream sauce Perfect steak dinner ideas pasta night
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Cooking tools:
- Baking dish
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Wooden spoon
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 box (about 12 oz / 340g) Jumbo Pasta Shells (Conchiglie)
- 1 lb / 450g Sirloin Steak (trimmed)
- 1 Tbsp / 15ml Olive Oil
- Salt
- Black Pepper
- 4 Tbsp / 56g Unsalted Butter (divided)
- 1 small Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 3 Tbsp / 25g All-Purpose Flour
- 2 tsp Sweet Hungarian Paprika
- 1 tsp Smoked Paprika
- ½ cup / 120ml Dry White Wine (optional, or chicken broth)
- 2 cups / 475ml Chicken or Beef Broth (low sodium)
- 1 cup / 240ml Heavy Cream
- 15 oz / 425g Ricotta Cheese (whole milk preferred)
- ½ cup / 50g Freshly grated Parmesan Cheese (plus more for topping)
- ¼ cup Fresh Parsley, chopped
- A tiny pinch of Nutmeg
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